RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky KC: Souffle Roulade w/Mushrooms - dairy
Serving Ideas : Excellent for a buffet dinner 3 tbs butter 3 tbs flour 1/2 cup milk 1/2 lb Gruyere cheese -- grated 6 eggs 1 tbs parmesan cheese -- grated salt and pepper -- to taste CREAM OF MUSHROOM FILLING 1 lb mushroom -- sliced 1 tbs butter 1 tbs flour 2 shallots chopped 1 cup heavy cream salt, pepper and nutmeg 1 tbs dry Madeira wine 1 tsp tarragon Butter a 12 by 8" pan and sprinkle it with flour. Pre heat oven to 350 F Roulade 1. Melt the butter in a saucepan and stir in the four for 1 minute. Let cool 5 minutes. 2. Add milk,salt and pepper and cook until thick. Remove off the heat stir in cheeses..Let cool slightly. 3. Add egg yolks and combine. 4. Whip whites until firm and fold them delicately into yolk mixture. 5. Spread souffle mixture into prepared pan and bake in a preheated 350 F for 25 to 30 minutes, or until set. 6. Invert onto a cheesecloth sprinkled with parmesan and breadcrumbs. Roll up roulade and set aside until cool. 7. Spread filling and roll up again 8. Let sit in cloth until cool. If made ahead: 9. Transfer to parchment and foil and wrap. Chill 10 Reheat 30 minutes in 350 oven. Filling 1. Cook chopped shallots and sliced mushroom in butter, until liquid has evaporated 2. Add flour,salt and white pepper and stir 1 minute. 3. Let cool a little and stir in cream until it thickens. 4. Add Madeira and tarragon and cook 2 more minutes. 5. Add 2 tbs grated Gruyere.
