Source: A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West, p. 26, by John D. Feinberg, ISBN 0-923280-01-4
4 ounces bleu cheese
4 Tablespoons butter, softened
8 ounces cream cheese
6 eggs
5 tablespoons creme fraiche
salt and pepper to taste
Heat oven to 350 degrees. Combine all ingredients in a food processor until smooth. Place in 8 inch spring form pan. Bake in a water bath for approximately 30 minutes or until set. Remove from oven and allow to cool.
Remove from pan and serve garnished with chopped chives and accompanied by water crackers or crusty bread.
Makes 8 servings.
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