Make a cream with
the paté, the cognac, the softened butter, the almonds and the sugar.
Spread this cream over the Teruel ham
and place the slices of cheese on top.
Roll up each one of the slices and wrap
them in aluminium foil.
Leave them to stand in the fridge for
at least two or three hours and on serving cut each of the rolls into 5
bite size pieces.
If you want, you can put each piece on
a small piece of toast to make canapés.