Twarogue, or White Cheese Mixture

Ingredients

• fromage blanc
• butter
• egg
• salt
• pepper

Instructions

1. Press 250 grammes of well-drained fromage blanc firmly in a cloth.
2. Put it in a terrine and work it with a spoon until quite smooth.
3. Knead 250 grammes of butter, then soften it well to a pommade, and add it to the cheese.
4. Add one whole egg and season with salt and pepper.