Yield: 1 Servings

Measure 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)
\N \N OR 1-1/2 cups grated cheese
\N \N 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
\N \N Salt and pepper to taste



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

Submitted By On

Similar recipes