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Roquefort Balls In Aspic

Chef.Foodie's picture
  Roquefort cheese 1⁄2 Pound
  Butter 4 Ounce
  Pepper 1⁄4 Teaspoon
  Sherry flavored tinned consomme/2 tablespoons of aspic powder, diluted in 16 Ounce
  Water/1 tablespoon sherry 16 Ounce
  Celery 1 Ounce (For Garnish)
  Tomatoes 2 Ounce (For Garnish)

Put 1/2 lb. Roquefort cheese through a fine sieve.
Cream 4 oz. butter until smooth.
Beat in the Roquefort and 1/4 teaspoon pepper.
Form into balls the size of a walnut.
Pour 8 oz. of the aspic on the bottom of a ring mould and let it set in the refrigerator.
When set, place the Roquefort balls on the aspic in the mould.
Pour over the remaining aspic.
Place in refrigerator overnight.
To serve, unmould onto a serving dish and decorate with sticks of celery and tomatoes cut lengthwise in eighths.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1724 Calories from Fat 1421

% Daily Value*

Total Fat 162 g248.7%

Saturated Fat 102 g509.8%

Trans Fat 0 g

Cholesterol 448 mg149.3%

Sodium 5423.8 mg226%

Total Carbohydrates 11 g3.8%

Dietary Fiber 1.2 g4.7%

Sugars 2.1 g

Protein 61 g122.3%

Vitamin A 116.2% Vitamin C 17.5%

Calcium 156.6% Iron 14.3%

*Based on a 2000 Calorie diet

Roquefort Balls In Aspic Recipe