Roquefort Balls In Aspic
|Roquefort cheese||1⁄2 Pound|
|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.