Roquefort Croûtons with Walnuts

• 200 g (7 oz) Roquefort cheese (ask for trimmings and crumbled pieces)
• 75 g

Preparation

1. 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.
2. Just before you want to