Cream Cheese And Anchovy Spread - cooking recipe

Ingredients

1 wedge Roquefort cheese (3 oz.)
1/2 lb. cream cheese
1 can caper-rolled anchovies (2 oz.)
brandy

Preparation

Have cream cheese at room temperature so it will be soft. Force Roquefort through strainer with wooden spoon.
With spoon mash Roquefort and cream cheese together until blended. Drain anchovies and chop fine.
Beat into cheese with brandy to taste, so anchovies are well blended and distributed.
Put into container and cover tightly.
Refrigerate overnight or for a couple of days. Serve as a spread with bland crackers or another appropriate accompaniment.
Makes about 1 cup.