Molded Roquefort Salad with Vegetables

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 envelopes unflavored gelatin
  • 1陆 tablespoons all-purpose flour
  • 2陆 teaspoons salt
  • 1 teaspoon dry mustard
  • 2 tablespoons sugar
  • Dash of freshly ground black pepper
  • Dash of paprika
  • 2 cups milk
  • 2 eggs, separated
  • 6 tablespoons cider vinegar
  • 2 ounces Roquefort cheese
  • 1 medium green pepper, chopped
  • 2 teaspoons minced onion
  • cup chopped celery
  • 1 cup chopped cucumber
  • cup heavy cream, whipped
  • Watercress for garnish


    1. Mix the gelatin, flour, salt, mustard, sugar, pepper and paprika. Blend with the milk in the top of a double boiler.

    2. Beat the egg yolks and add to the double boiler. Cook over boiling water, stirring constantly, until thick. Add the vinegar. Cool.

    3. When the mixture begins to thicken, mash the Roquefort cheese and stir it into the milk mixture. Add the green pepper, onion, celery and cucumber.

    4. Whip the egg whites until stiff. Fold the egg whites and whipped cream into the milk mixture.

    5. Pour into a one志and志one志half志quart mold and chill until firm. Unmold and garnish with watercress and any desired raw or cooked vegetables. Serve with mayonnaise.