Spread the love

Ingredients

  • ½

    pound Roquefort or other good blue cheese

  • 6

    tablespoons softened butter

  • 1 ½

    tablespoons minced chives

  • 2

    tablespoons finely minced celery

  • Pinch of cayenne pepper

  • teaspoon freshly ground black pepper

  • 1

    teaspoon Cognac

  • ½

    cup fine stale white-bread crumbs

  • 2

    tablespoons very finely minced parsley

  • Nutritional Information
    • Nutritional analysis per serving (24 servings)


      62 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 14 milligrams cholesterol; 115 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. 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.
  2. 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.
Like this recipe?


Save To Recipe Box


Save
Saved
Add to a collection

Print this recipe

Leave a Comment