For the Pares

Welcome, one and all, to the digital version of Nana's recipe box. Cook and enjoy. Share and photograph. Send me those photos and I will post them alongside the recipes. Feel free to comment on any adaptations you have experimented with, so we can all learn and share and cook together. But most of all, thank you to the great chef herself, who is always loved and never forgotten.

April 27, 2009

Roquefort Terrine

3 ½ oz. butter, softened and creamed

3 ½ oz. Roquefort softened

¼ cup chopped walnuts

2 tbsp chives

Combine ingredients with wooden spoon - chill overnight.

Form a roll - chill overnight.

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