Advertisement
6 to 8
servingsMedium
Published 1966
Mix the gelatin, flour, salt, mustard, sugar, pepper and paprika. Blend with the milk in the top of a double boiler.
Beat the egg yolks and add to the double boiler. Cook over boiling water, stirring constantly, until thick. Add the vinegar. Cool.
When the mixture begins to thicken, mash the Roquefort cheese and stir it into the milk