Roulade Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Margarine,
2 tbsp: Flour,
1 1/4 cup: 2% milk,
1/4 tsp: Salt,
1/4 tsp: White pepper,
12 each: Eggs, separated
1 1/2 cup: Flaked salmon, fresh or canned
OR 1-1/2 cups grated cheese,
OR 1-1/2 cups cooked diced chicken.,
SAUCE
2 tbsp: Margarine,
2 tbsp: Flour,
1 cup: 2% milk,
5 tbsp: Dry sherry,
1/4 tsp: Ground nutmeg,
1/8 tsp: Dry mustard,
FILLING
1/2 cup: Diced onion,
1 large: Tomato, seeded, diced
2 tbsp: Chopped fresh parsley,
1 tsp: Garlic powder,
Salt and pepper to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp