Frozen Cheese Alexandra

Ingredients

• 1/4 cup butter
• 1 1/2 teaspoon paprika
• 1/4 pound Roquefort cheese
• 1 teaspoon finely cut chives
• 1 teaspoon salt
• 2 tablespoons sherry

Method

1. 1

   Cream butter, add cheese, and work until well blended.

2. 2

   Add remaining ingredients.

3. 3

   Pack in small mold.

4. 4

   Freeze in drawer of mechanical refrigerator or surround with finely crushed ice and rock salt, using equal parts, and let stand 1 hour.

5. 5

   Serve with hot, toasted rye bread.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 163. The excerpt below is the record exactly as published.

14 cup butter 1 shallot, finely chopped 1 teaspoon capers 1% teaspoon caraway seed 1 teaspoon paprika Y teaspoon salt Work cheese until smooth and add butter gradually. When thoroughly blended, add remaining ingredients. Press into a small mold or form in a roll and wrap in wax paper. Let stand in refriger- ator to season. FROZEN CHEESE ALEXANDRA 14 cup butter 1% teaspoon paprika 144 pound Roquefort cheese 1 teaspoon finely cut chives 1 teaspoon salt 2 tablespoons sherry

Cook this with the app: pantry check, scaling, and the assistant.