Creamed spinach & crouton roulade

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter, unsalted
6 tablespoons Flour
1¼ cup Milk
Nutmeg; to taste
4 Egg; separated
½ cup Parmesan
Cream or tartar; pinch
6 slices Bread; cubed 1/2\"
¼ cup Butter, unsalted
1 Garlic clove; minced
10 ounces Spinach, frozen; cooked
1 tablespoon Butter, unsalted; softened
3 tablespoons Cream, heavy
½ cup Parmesan; grated
1 tablespoon Butter, unsalted; softened
1 tablespoon Parmesan; grated
Approx. Cook Time: 1:00
-- Gourmet magazine

Directions

EGG SPONGE

CROUTONS

FILLING

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 15-½"x10-½" 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 ¼" 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.

Submitted By WARING@... (SAM WARING) On 19 JUN 1995 122845 -0500

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