Bleu Cheese Mold

1 envelope unflavored gelatine
1/3 cup white wine
1 (6 ounce) package bleu cheese, crumbled
1 tablespoon lemon juice
1/2 cup mayonnaise
2 tablespoons finely chopped parsley
1/2 teaspoon paprika
1 cup whipping cream
3 Washington red apples, sliced in wedges
3 Golden Delicious apples, sliced in wedges
Lemon-water bath
Confectioners' sugar

Soften gelatine in wine. Set over hot water and heat until gelatine is completely dissolved. Mix cheese with lemon juice. Gradually blend in mayonnaise, mixing until smooth. Stir in gelatine and blend well. Add parsley, paprika and onion. Cool until mixture begins to thicken. Beat cream to soft peaks and fold into gelatine mixture. Turn into 1-quart mold. Chill overnight.

Unmold and serve with crisp apples that have been dipped in fresh lemon-water bath. After the apples have been drained from the bath, sprinkle them with confectioners' sugar and arrange around the cheese mold.

This can be made in a pineapple mold with apples placed around it in alternating colors. May be prepared 1 day in advance.

Serves 20.