Roquefort Cheese Balls
By: Melissa Peterman
Published: Wednesday, December 9, 2009 - 1:08am

Ingredients




1/2 pound Roquefort or blue cheese
4 tablespoons butter, softened
1 1/2 tablespoons chives, minced
1 tablespoon finely minced celery
pinch of cayenne pepper
salt to taste
1 teaspoon cognac
1/2 cup fine, stale, breadcrumbs
2 tablespoons very finely minced parsley

Preparation

1 Crush the cheese in a bowl with 4 tablespoons of butter and work in into a smooth paste.  2 Beat in the chives, celery, seasonings and cognac. If mixture is very stiff, beat in my butter by fractions.  3 Check seasoning carefully. Roll into balls about 1/2 inch in diameter. 4 Toss bread crumbs and parsley on a plate. Roll the cheese balls in the mixture so they are well covered. Chill. 5 Serve as they are or pierced with a toothpick.

About


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.