200g (7oz) Roquefort cheese (ask for trimmings and crumbled pieces)
75g (2½oz) butter
100g (3½oz) shelled walnuts
2tablespoonsarmagnac or cognac
coarse country bread, three or four days old
Soften the butter in a large bowl, working it with a spatula. Chop the walnuts coarsely on a chopping-board, and mix them into the butter. Break up the cheese with a fork and add the crumbs to the bowl. Add the armagnac or cognac, give four or five turns of the pepper-mill and mix everything together with a spatula.
Just before you want to serve the croûtons, grill two good slices of bread and, while still hot, spread thickly with the cheese mixture.
full-bodied red wines (Cahors, Brouilly, Côte-Rôtie)