Roulade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| 2 | tablespoons | Flour |
| 1¼ | cup | 2% milk |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 12 | eaches | Eggs, separated |
| 1½ | cup | Flaked salmon (fresh or canned) |
| OR 1-1/2 cups grated cheese | ||
| OR 1-1/2 cups cooked diced chicken. | ||
| 2 | tablespoons | Margarine |
| 2 | tablespoons | Flour |
| 1 | cup | 2% milk |
| 5 | tablespoons | Dry sherry |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Dry mustard |
| ½ | cup | Diced onion |
| 1 | large | Tomato, seeded, diced |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Garlic powder |
| Salt and pepper to taste | ||
Directions
SAUCE
FILLING
Melt margarine; stir in flour to make a roux. Gradually stir in milk and seasonings, cook until you have a smooth thickened sauce.
Gradually stir in beaten yolks. Stir in the flaked salmon, cheese, chicken. Beat the egg whites until stiff, add sauce and gently fold together with a rubber spatula. Line a cookie sheet with wax paper; gently spread roulade mixture evenly in pan. Bake at 400F for about 15-20 minutes. When souffle mixture is browned and firm to the touch, remove from oven. Invert the cookie sheet onto a clean tea towel.
Remove pan; gently pull away wax paper. Quickly roll up the hot souffle roll with the towel, let stand on the counter while you make the filling and sauce. Unroll and spread filling over top and re roll without towel. Serve at once on a heated platter with sauce over it or served alongside. Origin: Appeal, Spring issue Shared by: Sharon Stevens
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