| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Spreads, Dips, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ricotta cheese or other soft fresh white cheese, such as fromage blanc |
|
|
Or goat cheese |
| 1/2 |
c |
Snipped fresh chives |
| 1/4 |
c |
Chopped fresh parsley |
| 3 |
tb |
Finely chopped shallots |
| 2 |
tb |
Chopped fresh chervil or additional parsley |
| 3/4 |
c |
Whipping cream, beaten to soft peaks |
| 1/4 |
c |
Olive oil |
| 1 1/2 |
tb |
White wine vinegar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
A deliciously seasoned soft spread served as part of the cheese course at
the restaurant Leon de Lyon in Lyons, France. Try it on walnut bread.
Makes 4 cups.
Thinly sliced french or walnut bread
Using electric mixer, beat cheese with chives, parsley, shallots and
chervil. Fold in whipped cream, oil, vinegar, salt and peper. Refrigerate
until well chilled. (Can be prepared 1 day ahead.) Serve chilled with
sliced bread.
Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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