| Instructions: |
Jim Vorheis
1/4 c Cold water
1 tb Unflavored gelatin
2 1/2 oz Camembert cheese
3 3/4 oz Roquefort cheese
1 ts Worcestershire sauce
1 Egg separated
1/2 c Whipping cream, whipped
Parsley for garnish
Soften gelatin in water. Set cup in hot water until dissolved. Blend
cheeses together until smooth. Beat in Worcestershire, egg yolk and then
gelatin. Beat egg white until stiff. Fold with cream into cheese mixture.
Pour into 2 or 3 cup mold. Refrigerate overnight. Unmold and garnish with
parsley
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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