Rolled Roquefort Tea Sandwiches
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 (3 oz.) package cream cheese
1/3 lb Roquefort cheese
3 tbsp thick commercial sour cream
1 1/2 tsp Worcestershire sauce
2 drops Tabasco sauce
1 tbsp sherry or cognac
1 loaf fresh sandwich bread
1 - Combine all ingredients for filling.
2 - Blend smoothly.
3 - Cut bread as thinly as possible.
4 - Cut off crusts.
5 - Spread slices generously with mixture.
6 - Roll each sandwich as for jelly roll.
7 - Lay rolls seam down on platter.
8 - Cover with waxed paper, then with damp towel.
9 - Chill 1 hour or longer.
Makes 16 to 18 rolls.
For appetizing Roquefort Ring Canapes: Freeze sandwich rolls.
When ready to serve, slice in 1-inch pieces. They thaw at room tempera-
ture in about 20 minutes.
Makes about 4 dozen rings.