| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg sponge |
| 1/2 |
lb |
Sliced lean bacon, chopped |
| 1 1/4 |
lb |
Leeks, green tops discarded |
|
|
whites halved lengthwise |
|
|
washed well and chopped |
| 2 |
T |
Unsalted butter |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Freshly grated parmesan |
| 1 |
t |
Caraway seeds |
| 2 |
T |
Minced fresh parsley |
| 1 |
T |
Dijon mustard |
| 1 |
T |
Softened unsalted butter |
| 1 |
T |
Freshly grated parmesan |
INSTRUCTIONS
Preheat oven to 350 degrees. In a skillet cook the bacon over medium
heat, stirring occasionally, until it is just crisp, transfer it with
slotted spoon to a paper towel lined plate and pour off all but 1
tablespoon of the fat. Cook the leeks in the fat and the butter over
medium low heat, stirring, until they are softened, stir in the cream,
and bring the liquid to a boil. Simmer the mixture, stirring
occasionally, until it is thickened and the cream is absorbed, remove
the skillet from the heat, and stir in the Parmesan, the caraway
seeds, the parsley the mustard, the bacon, and salt and 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 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
for 10 minutes, or until it is heated through and the Parmesan is
melted. Yield: 8 first course servings Recipe by: Cooking Live Show
#CL8934 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Aug 4, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”