Title: Royal camembert mousse
 Categories: Appetizers
      Yield: 6 servings
 
           Jim Vorheis
    1/4 c  Cold water
      1 tb Unflavored gelatin
  2 1/2 oz Camembert cheese
  3 3/4 oz Roquefort cheese
      1 ts Worcestershire sauce
      1    Egg separated
    1/2 c  Whipping cream, whipped
           Parsley for garnish
 
  Soften gelatin in water.  Set cup in hot water until dissolved. Blend
  cheeses together until smooth.  Beat in Worcestershire, egg yolk and
  then gelatin.  Beat egg white until stiff.  Fold with cream into
  cheese mixture. Pour into 2 or 3 cup mold. Refrigerate overnight.
  Unmold and garnish with parsley
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis