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Amuse Gueule Au Roquefort Recipe
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Instructions
- Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives or onion tops, celery, seasonings, and cognac or Worcestershire. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully. Roll into balls about ½ inch in diameter.
- Toss bread crumbs and parsley in a plate. Roll the cheese balls in the mixture so they are well covered. Chill.
- Serve as they are or pierced with a toothpick.
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