Put about two ounces (quarter of a cup) of Roquefort cheese in a bowl and with a new wooden spoon (an apple-tree or olive-wood spoon is appropriate for dining-room use) work the cheese to a cream, then gradually beat in from four to six tablespoonfuls of olive oil, two to three tablespoonfuls of vinegar, and a scant half teaspoonful, each, of salt and paprika. The uncooked yolk of an egg is sometimes beaten into the cheese and thick cream may replace part of the oil. This dressing is particularly good for lettuce and endive, sliced tomatoes and cold boiled cauliflower.