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4 to 6
Medium
Published 1987
Roquefort and laguiole are two of the great cheeses of the French Southwest. Put them together, as in this recipe, and you will have something truly sublime. For a slightly less ethereal experience, other excellent blue cheeses can be used in place of Roquefort, and a really good French Cantal or California Monterey Jack can be substituted for the Laguiole. This terrine is not unlike a soufflé, except that its lightness and unusual creaminess derives from the addition of whipped cream. Serv