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Royal Camembert Mousse

Yield: 6 Servings

Ingredients and directions for this recipe

Jim Vorheis
1/4 c Cold water
1 tb Unflavored gelatin
2 1/2 oz Camembert cheese
3 3/4 oz Roquefort cheese
1 ts Worcestershire sauce
1 Egg separated
1/2 c Whipping cream, whipped
Parsley for garnish

Soften gelatin in water. Set cup in hot water until dissolved. Blend
cheeses together until smooth. Beat in Worcestershire, egg yolk and
then gelatin. Beat egg white until stiff. Fold with cream into
cheese mixture. Pour into 2 or 3 cup mold. Refrigerate overnight.
Unmold and garnish with parsley

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

See also:
Previous recipe Royal Cafe Chocolate Angel Pie
Next recipe Royal Chicken Briyani

Or try one of these recipes:
A Bunch Of Bagel Recipes (cont'd)
Chinese Beef & Pea Pods