" And when the family opened it,
there was Liederkranz.
Another deserved distinction is that of being sandwiched in between
two foreign immortals in the following recipe:
Schnitzelbank Pot
1 ripe Camembert cheese
1 Liederkranz
1/8 pound imported Roquefort
1/4 pound butter
1 tablespoon flour
1 cup cream
1/2 cup finely chopped olives
1/4 cup canned pimiento
A sprinkling of cayenne
Depending on whether or not you like the edible rind of Camembert
and Liederkranz, you can leave it on, scrape any thick part off,
or remove it all. Mash the soft creams together with the
Roquefort, butter and flour, using a silver fork. Put the mix
into an enameled pan, for anything with a metal surface will
turn the cheese black in cooking.
Stir in the cream and keep stirring until you have a smooth,
creamy sauce. Strain through sieve or cheesecloth, and mix in the
olives and pimiento thoroughly. Sprinkle well with cayenne and
put into a pot to mellow for a few days, or much longer.
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