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How To make Roquefort Meat Loaf
1 lb Ground beef chuck
8 oz Ground pork
8 oz Ground veal
1 md Yellow onion -- chopped
2 c Fresh bread crumbs
1/2 c Chopped fresh Italian
-parsley 1/4 c Ketchup
1 tb Dijon-style mustard
2 Eggs
beaten
1 t Dried thyme
Salt and pepper :
to taste 1/2 c Light cream scalded
8 sl Firm white bread
:
crusts trimmed, diced 8 oz Roquefort cheese crumbled
1 Egg :
lightly beaten
Combine the ground meats, onion, bread crumbs, parsley, ketchup, mustard, 2 eggs, thyme, salt and pepper. Spread the mixture out on a large piece of waxed paper or parchment paper into a rectangle about 15 x 12".
Pour scalded cream over the bread in a medium size bowl and mix well. Add cheese and lightly beaten egg and beat with a fork until smooth. Spread the cheese mixture over the meat mixture, leaving a 1" border on all sides. Using the waxed paper as an aid and starting from one short side, roll up the meat like a jelly roll. Peel back the paper as you roll. Place seam side down on a foil-lined baking sheet. Bake 1 hour at 375 F. Cut into thick slices and serve immediately. From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins with Sarah Leah Chase. New York: Workman Publishing Company, Inc., 1984. ISBN 0-89480-831-1. Pg. 372. Electronic format by Cathy
Harned.
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DELICIOUS BLUE CHEESE SAUCE I How to make roquefort sauce for steak or pasta
Ingredients for roquefort sauce (8 portions):
✔️ roquefort or other blue cheese 150 gr / 5.3 oz
✔️ 1 shallot
✔️ optionally: dark meat stock 150 ml / 5.1 fl oz
✔️ cream 30%+ 80 ml / 2.7 fl oz
✔️ butter 40 gr / 1.4 oz
✔️ pepper
Ideas for serving: with a steak / with salmon / as a sauce for pasta
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