Mix the stilton with
half of the bread crumbs, the port and the chives, divide this mixture
in four portions and form these into croquets. Roll them first through
the egg and then through the remaining breadcrumbs. Put them in the
freezer for one hour. Deep fry at 170 degrees
Celsius until light brown.
Stilton is named after a town in Leicestershire,
Great Britain.
The cheese was not produced there, but there was a big
cheese markets where travellers bought their food on the way
from London to York or vice versa. Stilton cheese is
normmally between 8 and 18 weekes old and combines well with
Port wine. For Recipes with stilton, see
stilton soup and
eggplant with stilton.
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Mix the mayonnaise with the horseradish and pepper
and salt to taste. Toast the bread slices. Distribute the mayonnaise
mixture over 4 slices and sprinkle the garden cress on the mayonnaise;
put the salmon on top and close with a second toasted bread slice.
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