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Prepare the puddings: In a frying pan, melt the butter over medium heat. Add the white puddings and brown them on each side for 5 to 7 minutes until they are golden brown and hot through. Remove them from the pan and keep warm.
Prepare the Roquefort sauce: In the same frying pan, pour in the sour cream and crumble the Roquefort. Heat over low heat, stirring, until the Roquefort is melted and the sauce is smooth.
Season: Pepper the sauce to taste.
Serve: Arrange the white puddings on plates, top with the Roquefort sauce, and garnish with a little chopped fresh parsley if desired.
Suggested accompaniments: This dish is delicious with mashed potatoes, steamed vegetables, or a green salad to balance the richness of the sauce.
Enjoy!
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