- ½pound Roquefort or other good blue cheese
- 6tablespoons softened butter
- 1 ½tablespoons minced chives
- 2tablespoons finely minced celery
- Pinch of cayenne pepper
- ⅛teaspoon freshly ground black pepper
- 1teaspoon Cognac
- ½cup fine stale white-bread crumbs
- 2tablespoons very finely minced parsley
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (8 servings)
211 calories; 17 grams fat; 11 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 48 milligrams cholesterol; 565 milligrams sodium
- Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
- Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.