Advertisement
Easy
Published 1989
Do not use any old blue cheese; it is essential that the cheese not be extremely sharp but just piquant enough to offset the sweet pears. The best is the Bleu de Bresse, of which some is now made in the United States. The Bresse is close enough to the Savoie that the substitution is acceptable.
Heat the butter in a
Remove the fat from the ham and the rind from the cheese; cut each into slivers and keep on two