Appetizers and Hors d'Oeuvresprinted page 2
FROMAGE du ROQUEFORT au PORTO
Dick Richardson, Executive Secretary-Treasurer, Chefs de Cuisine Association of Calif.
Ingredients
- 2 lbs. ROQUEFORT CHEESE, crumbled very fine
- 1 lb. Philadelphia style CREAM CHEESE
- 1/2 tsp. fresh ground BLACK PEPPER
- 1 tsp. SALT or to taste
- 1 tsp. Coleman's dry MUSTARD
- 1/2 tsp. GARLIC GRANULES
- 1 tsp. ACCENT
- 1 cup ruby red PORT wine
- 1 Tbls. fresh LEMON JUICE
- dash of WORCESTERSHIRE and TOBASCO SAUCES.
Method
- Mix thoroughly. All three of these Pates may be used in stuffed eggs, celery, making canapes, stuffing tiny eclairs, etc.
Note from the transcription
Subtitle: Roquefort Cheese with Port. This is the third of the three pates printed under the heading HORS d'OEUVRE PATES by Dick Richardson, which begins on the previous page; no contributor line is printed over this title.