INGREDIENTS

INSTRUCTIONS

Approx. Cook Time: 1:00  Sponge:  Separate the eggs, and bring the
whites to room temperature.  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 milk, heated, in a stream,
whisking. Simmer the mixture,  whisking occasionally, for five minutes,
add the nutmeg and salt and  pepper to taste, and transfer the mixture
to a large bowl. Whisk in  the egg yolks, one 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"x10-1/2" jelly  roll pan lined with
buttered and floured wax paper and bake it in a  preheated 350 oven for
25 minutes, or until it is golden and firm to  the touch. Cover the egg
sponge with a sheet of buttered wax 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 wax
paper carefully and trim 1/4" from the  short sides of the sponge. Fill
the sponge with the filling while it  is still warm and flexible.
Croutons:  Spread the bread cubes in one layer in a jelly roll pan.  In
a small saucepan melt the butter with the garlic, drizzle the  mixture
over the bread, and stir and toss the bread to coat it well.  Bake the
bread in one layer in a preheated 350 oven, turning  occasionaly, for
15 to 20 minutes, or until croutons are golden.  Transfer the croutons
to paper towels to drain.  Filling: Cook the spinach according to
package directions, drain,  refresh under cold running water, and
squeeze it dry. In a food  processor, puree the spinach with the
butter, cream, and Parmesan and  season the filling with salt and
pepper.  Spread the filling over the warm egg sponge in a even layer
and  sprinkle it with the croutons. 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 wax 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 oven for 10 minutes, or until it is heated through
and the  Parmesan is melted. -- Gourmet magazine Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 19 JUN 1995 122845 -0500  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 559
Calories From Fat: 393
Total Fat: 44.6g
Cholesterol: 299.3mg
Sodium: 744.6mg
Potassium: 454.5mg
Carbohydrates: 18g
Fiber: 3g
Sugar: 4.7g
Protein: 23.5g