Roquefort Cheese Balls
Crush the cheese in a bowl with 4 tablespoons of butter and work in into a smooth paste.
Serve as they are or pierced with a toothpick.
This recipe is by Julia Child, from the book Mastering the Art of French Cooking. No need to use stale bread crumbs, use fresh bread, cut off crusts and blend into a fine grain in a food processor.
24.0 cheese balls
Wednesday, December 9, 2009 - 1:08am