INGREDIENTS

INSTRUCTIONS

F I L L I N G
S A U C E
O V E N
1. Melt half the butter, add the leek and carrot and fry gently for 3-4
minutes. Add the potatoes and continue cooking for a further two minutes.
Set aside.
2. In a separate pan melt the remaining butter, stir in the flour and cook
for one minute. Whisk in the milk and continue stirring over a low heat
until the sauce thickens. Allow to cool slightly, then stir in the egg
yolks. Combine the sauce with the vegetables and season.
3. Whisk the egg whites until stiff then fold into the sauce mixture.
4. Transfer the mixture to a lined, lightly greased swiss roll tin
measuring; 32 x 23cm/13 x 9in, and cook for about 15 minutes until the
roulade is firm to the touch.
5. Meanwhile lay a clean tea towel on the work surface. Place a piece of
greaseproof paper the same size a the towel on top of it.
6. Mix together the fromage frais and coriander.
7. Gently heat the marmalade and orange juice together in a pan until the
marmalade dissolves. Bring to the boil and boil for one minute.
8. Once the roulade is cooked turn onto the prepared paper. Roll it with
the paper starting at the thin end. Wrap in tea towel and allow to stand
for two minutes.
9. Unroll the toulade and spread with the filling. Roll again and transfer
to a serving platter.
10. Serve the roulade immediately with the sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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