- 1-8 oz. ripe Rouge et Noir Camembert
- 3 oz. Rouge et Noir Schloss cheese
- 1/8 lb. Rouquefort (imported)
1/2 cup butter
- 1 tbsp. flour
- 1 cup cream
- 1/2 cup finely chopped olives
- 1/4 cup canned Pimiento
- A sprinkling of Cayenne
Mash Camembert and Schloss together with the Rouquefort, butter and flour, using a fork. Put the mix into a pan, (glass or stainless steel). Stir in the cream and keep stirring until you have a smooth, creamy sauce.
Strain through sieve or cheesecloth, and mix in the olives and Pimiento thoroughly. Sprinkle well with cayenne and put into a pot to mellow for a few days, or much longer. Will keep about two weeks.