3 4 ounces maytag blue cheese,
1 crumbled
6 eggs yolks
1 tsp worcestershire sauce
1 juice of one lemon
1 salt and cracked black
1 pepper
1/2 cup heavy cream
A Recipe for
Blue Cheese Glacage
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This Recipe for Blue Cheese Glacage is one of thousands in the Recipes-to-go Cheese Cookbook.
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
If you enjoy this Blue Cheese Glacage Recipe - you should enjoy the recipe collections you can find on the websites below:
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
This is a recipe for Blue Cheese Glacage from the recipe cookbook of Recipes-to-go (Cheese)
Food Tip |
He was a very valiant man who first adventured on eating oysters. |
| James I |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
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
Serves: 4
Blue Cheese Glacage Recipe brought to you by Recipes To-Go