BOURSIN CHEESE ~ The Andover Cookbook, Phillips Academy
Tastes exactly as if it came from the cheese shop.

1 8oz pkg. cream cheese	1 tsp dried chervil
1/4 lb. butter		1 tsp dried chives
1 tsp dried tarragon	Opt: 1 tsp or more fresh parsley
			     2 extra-large garlic cloves, crushed
				 
Combine all ingredients with electric mixer or by hand.
Refrigerate for 3-days before serving. 

Note: You may substitute 1 Tbsp of fresh hers for 1 tsp dried.

Carolyn Skelton, PA	

		 
		. . . and another


BOURSIN CHEESE ~ Barker House, New Oxford, PA - Specialty Recipe

8 oz pkg.cream cheese		1/4 C mayonnaise
2 Tbsp butter			1/2 tsp lemon juice
1 garlic clove, crushed		1/4 tsp thyme
2 tps onion, minced		1 Tbsp parsley, chopped

Cream all together; chill.
Serve with crackers.

jc