| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 6 |
tb |
All-purpose flour |
| 1 1/4 |
c |
Milk, heated |
|
|
Freshly grated nutmeg and salt and pepper |
| 4 |
lg |
Eggs, separated, the whites at room temperature |
| 1/2 |
c |
Freshly grated Parmesan |
| 1 |
pn |
Cream of tartar |
| 1 |
pk |
(10-ounce) frozen corn, unthawed |
| 1 |
c |
Heavy cream |
|
|
Cayenne to taste |
| 8 |
|
Scallions including the green tops, sliced |
| 1 |
|
Red bell pepper, roasted and chopped (abou |
| 1/2 |
c |
Freshly grated Parmesan, plus |
| 1 |
tb |
For sprinkling Roulade |
| 1 |
tb |
Softened unsalted butter |
| 3 |
|
Red bell peppers, roasted and chopped (about 1 1/2 cups) |
|
|
Salt and cayenne to taste |
|
|
Fresh parsley sprigs for garnish |
INSTRUCTIONS
EGG SPONGE
FOR THE FILLING
In a saucepan melt the butter over low heat, stir in the flour, and cook
the roux stirring, for 3 minutes. Remove the pan from the heat and add the
heated milk, in a stream, whisking. Simmer the mixture, whisking
occasionally, for 5 minutes, add the nutmeg and salt and pepper to taste,
and transfer the mixture to a large bowl. Whisk in the egg yolks, 1 at a
time, whisking well after each addition, and whisk in the Parmesan. In a
bowl with an electric mixer beat the egg whites with a pinch of salt until
they are frothy, add the cream of tartar, and beat the whites until they
just hold stiff peaks. Stir one third of the whites into the mixture and
fold in the remaining whites gently but thoroughly.
Spread the sponge batter evenly in a buttered 15 1/2 x 10 1/2- inch
jelly-roll pan lined with buttered and floured waxed paper and bake it in a
preheated 350 degree oven for 25 minutes, or until it is golden and firm to
the touch. Cover the egg sponge with a sheet of buttered waxed paper,
buttered side down, and a dish towel, invert a baking sheet over the towel,
and invert the egg sponge onto the baking sheet. Remove the jelly- roll pan
and the waxed paper carefully and trim 1/4-inch from the short sides of the
egg sponge. Fill the egg sponge with the filling of your choice while it is
still warm and flexible.
Yield: 1 egg sponge.
While the egg sponge is baking make the filling: In a skillet combine the
corn and 1/2 cup of the cream and simmer the mixture, stirring
occasionally, for 4 minutes. Add salt to taste and cayenne, stir in the
scallions and the remaining 1/2 cup cream, and simmer the mixture, stirring
occasionally, for 5 minutes, or until it is thickened and the cream is
absorbed. Stir in the roasted pepper, the Parmesan, and salt and black
pepper to taste.
Spread the filling over the warm egg sponge in an even layer, leaving a
1-inch border all around, roll the roulade jelly-roll fashion, beginning
with a long side, and trim the ends on the diagonal. With the aid of the
towel and the waxed paper transfer the roulade, seam side down, to an
ovenproof platter, spread it gently with the butter, and sprinkle it with
the Parmesan. Bake the roulade in a preheated 350 degree oven for 10
minutes, or until it is heated through and the Parmesan is melted. In a
food processor or blender puree the roasted peppers, add salt to taste and
the cayenne, and transfer the puree to a small bowl. Slice the roulade on
the diagonal, serve it with the puree, and garnish it with the parsley
sprigs.
Yield: 4 servings as an entree or 8 servings as a first course
Posted to MC-Recipe Digest V1 #364
Recipe by: COOKING LIVE SHOW #CL8786
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Thu, 2 Jan 1997 09:11:58 -0500
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