| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | First, Courses | 1 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1/2 | c | Milk |
| 1/2 | lb | Gruyere cheese; grated |
| 6 | Eggs | |
| 1 | tb | Parmesan cheese; grated |
| Salt and pepper; to taste | ||
| 1 | lb | Mushroom; sliced |
| 1 | tb | Butter |
| 1 | tb | Flour |
| 2 | Shallots chopped | |
| 1 | c | Heavy cream |
| Salt; pepper and nutmeg | ||
| 1 | tb | Dry Madeira wine |
| 1 | ts | Tarragon |
INSTRUCTIONS
CREAM OF MUSHROOM FILLING 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 Off the heat stir in cheeses..Let cool slightly. 3.Add egg yolks to 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 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 9. 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. Recipe by: Miriam Podcameni Posvolsky from CCA Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Dec 10, 1997
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