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  Roulade    Eggs  
Last updated 6/12/2012 12:57:31 AM. Recipe ID 20074. Report a problem with this recipe.
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      Title: Roulade
 Categories: Info, Eggs
      Yield: 1 Servings
      2 tb Margarine
      2 tb Flour
  1 1/4 c  2% milk
    1/4 ts Salt
    1/4 ts White pepper
     12 ea Eggs, separated
  1 1/2 c  Flaked salmon (fresh or
           OR 1-1/2 cups grated cheese
           OR 1-1/2 cups cooked diced

      2 tb Margarine
      2 tb Flour
      1 c  2% milk
      5 tb Dry sherry
    1/4 ts Ground nutmeg
    1/8 ts Dry mustard

    1/2 c  Diced onion
      1 lg Tomato, seeded, diced
      2 tb Chopped fresh parsley
      1 ts Garlic powder
           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 

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Recipe ID 20074 (Apr 03, 2005)

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