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