Stuffed French Endive
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INGREDIENTS 3 stalks French endive
1/4 pound creamy Blue Cheese
Sufficient cream to smooth
PaprikaCarefully separate the leaves of the French endive.
Crush the Blue Cheese with a fork and gradually add sufficient cream to make a smooth paste. Stuff the leaves with the cheese mixture. Dust with paprika and place in the refrigerator. Serve very cold.
NOTE: This recipe may be used with celery stalks instead, but only the white stalks. For an added effect, place cheese mixture into a decorator's bag and squeeze onto each leaf in a fancy pattern.