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Roquefort Salad

3/4 cup Roquefort cheese. 2 hard-boiled eggs. 1/2 teaspoon salt. 1/2 teaspoon paprika. 3 tablespoons tarragon vinegar. 1/2 cup olive oil. 2 head crisp lettuce.

Wash lettuce. Crumble cheese into very small bits. Run eggs through ricer. Make the French dressing. Blend carefully with the cheese and mix with lettuce until each leaf is coated. Serve in salad bowl with crisp wafers.