Molded Roquefort Salad with Vegetables

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 envelopes unflavored gelatin
  • tablespoons all-purpose flour
  • teaspoons

Method

  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