In a food processor with a metal blade, puree the cheese, yolks,
Worcestershire sauce and juice of one lemon together, until smooth, about 2
minutes. Season with salt and cracked pepper. With the machine running,
slowly add the cream
and combine until velvety and creamy. **If the glacage does not have a
ribbon like texture, add a little more cream.
Yield: about 2 1/2 cups
Recipe By :ESSENCE OF EMERIL SHOW #EE2440
Posted to MC-Recipe Digest V1 #304
Date: Fri, 15 Nov 1996 23:13:46 -0500
From: Meg Antczak <meginny@frontiernet.net>
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