8 oz. Camembert (rind peeled away, diced, at room temp)
8 oz. butter (at room temp)
6 tbsp dry vermouth
3 or 4 dashes Tabasco
toasted, chopped almonds
Beat butter until light and fluffy. Mash softened cheese to paste and slowly beat in the butter. When blended, slowly beat in vermouth and Tabasco (1 tsp at a time). Chill, shape into ball, and roll in almonds. Chill until ready to serve.
Makes 1 pound
recipe by Leonard Williams
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