Auld alliance
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Recipe by: domini
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
350 g Roquefort cheese
Whisky
This deceptively simple cheese cream from Overscaig in Sutherland is
delicious served as a cream pate for the first course or at the end
of a meal as a savoury.
Pound the cheese to a thick cream. Add drop by drop as much whisky as
it will 'drink' to make a firm cream.
Pack into small earthenware pots and chill in the fridge for 3 to 4
hours.
Serve with hot buttered toast or oatcakes.
From: Janet Warren, A Feast of Scotland, Lomond Books, 1993, ISBN
1-85051-112-8
Typed for you by Rene Gagnaux # 2:301/212.19
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