Categories: Appetizers 
      Yield: 6 servings 
  
           Jim Vorheis                         1    Egg, separated 
    1/2 lb Roquefort cheese                    1 tb Unflavored gelatin 
      4 tb Butter                            1/2 ts Dijon mustard 
      4 oz Cream cheese                      1/2 c  Whipping cream 
  
  Have cheese and butter at room temperature.  Whip cream and set aside. Beat 
  egg white until stiff and set aside.  In a large bowl beat egg yolk. Add 
  Roquefort and beat until smooth.  Add cream cheese and butter and beat 
  until smooth.  Dissolve gelatin in cold water, then place dish of gelatin 
  in hot water and stir until gelatin is dissolved. Add gelatin and mustard 
  to cheese mixture. Fold in egg white, then fold in whipped cream. Pour into 
  greased mold.  Chill.  Serve with crackers or fruit. 
   
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis