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Galettes au Roquefort Recipe

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This recipe for Galettes au Roquefort, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Wednesday, July 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb. Roquefort cheese, room temperature
1/4 lb. butter or butter substitute
2 T. whipping cream
1 egg yolk
1 1/3 c. sifted all-purpose flour
1 tsp. baking powder
1/4 lb. Swiss cheese, grated
1 egg lightly beaten + 1/2 t water (for glaze)

Directions:
Directions:
Mash cheese in bowl with fork. Beat in butter, cream, & egg yolk. Sift in flour & baking powder and mix, still with fork. Form into ball, wrap in waxed paper, chill until firm.
Roll out dough 1/4 inch thick, cut into 1 1/2 inch rounds. Brush tops of rounds with beaten egg + water, and then top each round with a pinch of grated Swiss cheese. Bake 10 -15 min in 425 degree oven or until galettes have puffed and browned lightly. Cool on a rack.
Reheating in toaster oven after storage in refrigerator or freezer brings back virtually full flavor.

Number Of Servings:
Number Of Servings:
About 30
Personal Notes:
Personal Notes:
The wife of a German Dept colleague at Bryn Mawr served these galettes to raves from all sides. I thought I didn't like Roquefort cheese (I thought it was disgusting, in fact) until I tried these.

 

 

 

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