Roquefort Terrine
"While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn," writes Marilyn J. Smith of Bradford, Pennsylvania. "All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!"
"While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn," writes Marilyn J. Smith of Bradford, Pennsylvania. "All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!"
- Carbohydrate 1 g(0%)
- Cholesterol 40 mg(13%)
- Fat 17 g(26%)
- Fiber 0 g(1%)
- Protein 4 g(9%)
- Saturated Fat 9 g(47%)
- Sodium 309 mg(13%)
- Calories 169
Step-by-step
Preparation Purée half of cheese with butter in a food processor.
Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper.
Spoon into a small crock and smooth top.
Chill, covered, at least 2 hours to allow flavors to blend.
Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.
Cooks' note:You can make terrine 3 days ahead and chill, covered.
Preparation Purée half of cheese with butter in a food processor.
Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper.
Spoon into a small crock and smooth top.
Chill, covered, at least 2 hours to allow flavors to blend.
Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.
Cooks' note:You can make terrine 3 days ahead and chill, covered.
