Roquefort Mousse (1958)

• 1/4 lb Roquefort cheese
• 1 cup heavy whipping cream
• 1 envelope unflavored gelatine
• 1/4 cup lemon juice
• 4 tbspns parsley, minced
• 2 tbspns pimento, minced
• 1 tbspn capers, minced
• 1 tspn onion, minced
• 1 tspn salt
• Freshly ground black pepper

Soften gelatine in lemon juice.  Add 1 cup of boiling water and stir until gelatine is dissolved. 

Mash cheese.  Add cucumber, parsley, pimento, capers, onion, salt and pepper, and mix well. Combine with gelatine mixture.  

Chill for 20 minutes or until mixture is slightly thickened.  Fold in whipped cream. Pour into mold and chill for at least 4 hours or until firm. Serves 6.

(Origin - "Time-Life Picture Cook Book," 1958. Aside: "The picture stories that make up most of this book appeared in "Life" from 1951 to 1958.")