Chicken Souffle Roll

posted by Liz 10-08-98 9:50 PM
Source: Steinbeck House in Salinas

Chicken Souffle Roll
from The Steinbeck House Cookbook


2 Tblsp butter
4 green onions, including tops, thinly sliced
1/4 lb. mushrooms, finely chopped
2 (10 oz) packages frozen chopped spinach, thawed and squeezed
1-1/2 cups shredded cooked chicken
1/2 cup grated sharp Cheddar cheese
1 (3 oz) package cream cheese, cut in chunks
2 tsp Dijon mustard
1/4 tsp ground nutmeg
salt and pepper to taste

Melt butter in a medium frying pan. Add onions and mushrooms and saute over medium heat for 2-3 minutes until tender. Stir in spinach and cook for 1 minute longer.

Add chicken, Cheddar cheese, and cream cheese, cooking just until melted. Stir in mustard, nutmeg, salt, and pepper. Mixture will be stiff.

Refrigerate if made ahead.


7 eggs (at room temperature)
1/4 tsp cream of tartar
1/3 cup flour
3/4 tsp salt
1/8 tsp cayenne pepper
1/3 cup butter
1-1/4 cup milk
1/2 cup grated sharp Cheddar cheese

Preheat oven to 350. Spray bottom of a 10-1/2 x 15 inch jelly roll pan, line with foil and spray the foil.

Separate egg yolks and whites into 2 large bowls. Whisk yolks to blend. Beat whites with cream of tartar until stiff peaks form. Set aside.

Sprinkle flour, salt and cayenne on a sheet of waxed paper. Have milk and grated cheese close by.

Melt butter in a wide frying pan. Stir in flour, salt and cayenne and cook for 1 to 2 minutes. Gradually add milk and continue cooking, stirring often, until mixture comes to a boil. Remove from heat and add cheese, stirring until melted.

Pour cheese mixture into egg yolks and whisk quickly to blend. Fold in 1/3 of the egg whites until combined, then fold in remaining whites until blended.

Pour into prepared pan, spreading evenly all the way to the edge

Bake for 12 to 15 minutes or until surface is puffy and slightly firm.

Have ready a large sheet of sprayed heavy foil. When souffle is done, remove from oven and invert onto the foil. Carefully peel off greased foil (don't be alarmed if souffle appears to fall). Set aside and cool slightly.

Spread filling evenly over souffle and roll up, beginning with the long side, using foil to help roll. The edges will overlap just slightly.

Place souffle seam side down on a cookie sheet and cover loosely with foil. Roll can be wrapped in plastic wrap and refrigerated overnight or frozen for a week. Bring to room temperature before proceeding.)

Preheat oven to 375. Warm souffle for 15 to 20 minutes while preparing mushroom sauce.

To serve, slice souffle with a long serrated knife and spoon some sauce over each serving. Serves 8-10.

Mushroom Sauce:

1/2 cup butter
3/4 lb. mushrooms, thinly sliced
4 Tblsp finely minced shallots
6 Tblsp flour
2 cups heavy cream
4-6 Tblsp lemon juice or to taste
salt and pepper
2-3 Tblsp sherry

Melt butter in a wide frying pan. Saute mushrooms and shallots for 3 to 4 minutes over medium heat, taking care not to let them brown.

Stir in flour and cook for 1 to 2 minutes longer. Gradually pour in cream and continue cooking, stirring often, for 3 to 4 minutes or until sauce boils and thickens.

Remove from heat and whisk in lemon juice and sherry. Season to taste with salt and pepper.

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