by Geraldine Duncann ©2009
This is a simple appetizer or side dish that Jack London enjoyed serving with roast duck.
- 2 ounces of Roquefort cheese, softened
- 2 tablespoons butter, softened
- Cream Sherry
- 1 tablespoon minced fresh chives
- Celery boats
Cream the Roquefort and butter together. Moisten with just enough Sherry to make into a spreadable consistency. Use to fill small celery boats. Serve chilled.