| 1 | Freeze brie for 30 minutes. |
| 2 | Remove and score a center line midway between top and bottom, using toothpicks as markers. |
| 3 | ** with a long, sharp knife, cut brie horizontally in half. |
| 4 | (see below for another method) in a 325 degree oven, warm roquefort cheese until spreadable. |
| 5 | Cover one cut surface of the brie with melted roquefort cheese, then top with the second half of the brie. |
| 6 | Return layered brie to freezer for 30 minutes. |
| 7 | Remove, and with long sharp knife, remove and discard the top rind of the brie. |
| 8 | Combine apricot preserves and brandy in a small saucepan. |
| 9 | Reduce to a thick sytup over medium heat. |
| 10 | Spread evenly on the brie. |
| 11 | Cop with chopped almonds. |
| 12 | Place on a heat-proof serving dish. |
| 13 | Cover loosely and chill. |
| 14 | To serve: place in a preheated oven at 325 degrees until brie is softened. |
| 15 | Serve with crackers or fruit. |
| 16 | Makes 30 servings. |
| 17 | ** at the c.i.a. |
| 18 | The side of the brie is scored, then a cutting wire is inserted into the scoring. |
| 19 | With ends crossed, they are pulled and this makes an almost perfect cut through the cheese wheel. |
| 20 | A cake leceling wire can be used or a piece of dental floss will work well, and is disposable. |
