Spinach and mushroom roll

8 Servings

Ingredients

Quantity Ingredient
3 packs (10-oz) frozen chopped spinach
¼ cup Bread crumbs
2 teaspoons Salt
1 teaspoon Pepper
¼ teaspoon Nutmeg
6 tablespoons Melted butter or margarine
4 Eggs
⅛ teaspoon Cream of tartar
4 tablespoons Parmesan cheese
1½ pounds Mushrooms; sliced
¼ cup Butter or margarine
1½ tablespoon Flour
1½ cup Hollandaise sauce (see recipe)

Directions

Thaw spinach and squeeze out all excess moisture. Butter a jellyroll pan (10x15) and line with waxed paper. Spread bread crumbs over waxed paper.

Add to uncooked spinach 1 teaspoon salt, ¼ teaspoon pepper, nutmeg and melted butter. Separate eggs. Beat yolks into spinach 1 at a time. Beat whites with cream of tartar to foamy stage. Fold into spinach. Spoon spinach into jellyroll pan. Sprinkle with Parmesan cheese. Bake at 350ø until center is barely firm (about 15 minutes). While baking spinach, saut‚ mushrooms in ¼ cup butter. Add flour and remaining salt and pepper. After spinach is baked, place a sheet of buttered waxed paper, buttered side down, on spinach. Invert on cookie sheet. Remove bottom paper, spread mushroom mixture and roll up jellyroll fashion. Serve immediately or wrap in foil and reheat when ready to serve. Pour Hollandaise sauce over roll or serve on the side. Yield: 8 servings.

COURTNEY JACKSON

(MRS. J. PRESLEY)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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