Instructions: Cut the celery into 3-inch pieces. Using a sharp paring knife, make multiple 1/2-inch-long cuts at both ends, spacing the cuts close together so as to feather the ends. Drop the celery into a large bowl of ice water and leave in the refrigerator for several hours or as long as overnight. The feathered ends will curl up beautifully.

Combine the Roquefort cheese and butter in a small bowl and cream them together until the mixture is well blended and smooth. Taste and add salt if needed.

When you are ready to serve the celery, drain it well and pat the pieces dry. Fill the centers with the Roquefort mixture and arrange the celery on a serving platter. You can prepare this hors doeuvre ahead. Cover the stuffed celery curls lightly with plastic wrap and store them in the refrigerator for up to 24 hours.

This recipe yields 8 or more servings.

Variation: Mix the Roquefort with cream cheese instead of butter.

Comments: This is an old favorite - and still one of the most attractive hors doeuvres there is.

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