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  Auld Alliance
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 186
Ingredients:
350 g Roquefort cheese
Whisky
Instructions:
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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