Roquefort cheese balls

1/2 pound of Roquefort
4 tablespoons soft butter
1/2 tablespoon minced green onion
1 tablespoon minced celery
Italian parsley
Pinch of cayenne
Dash of ground, crushed red pepper
1 teaspoon cognac or Worcestershire sauce
Roasted almonds, ground almost into a dust

Crush cheese in a bowl and blend with butter into a paste. Whip in onions, seasonings, and a dash of either cognac or Worcestershire.

Roll between your palms into small (1/2-inch diameter) balls.

Then roll balls in ground almonds and chopped parsley. Chill.

Serve with sour French bread.

Preparation time: 20 minutes

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