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Spinach and Egg Roulade Recipe

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This recipe for Spinach and Egg Roulade, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene Sorosky
Added: Saturday, October 13, 2007


7 eggs


6T. unsifted flour

Salt and dash cayenne pepper

1 1/4c. milk

1/2c. Parmesan cheese

3/4c. shredded sharp Cheddar cheese

1/4tsp. cream of tarter

2 (10oz.) pkgs. frozen chopped spinach

1/4c. finely chopped onion

1/2c. sour cream

Cheese Sauce (recipe below)

Separate eggs, placing whites in one large bowl and yolks in another. Let stand until room temperature.

Meanwhile, melt 5 T. butter in a medium saucepan; remove from heat. Using a wire wisk or wooden spoon, blend in flour, 1/2 tsp. salt and cayenne until smooth. Gradually stir in milk. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring, until mixture is thick and leaves bottom and sides of pan; remove from heat. Add Parmesan cheese and 1/2c. Cheddar cheese and blend thoroughly. Beat egg yolks and gradually beat into sauce mixture.

Beat egg whites with 1/2tsp. salt and cream of tartar until stiff peaks form. Gently fold 1/3 of whites into warm cheese mixture to combine well. Then carefully fold in remaining egg whites just until combined. Lightly grease bottom of jelly roll pan and line with wax paper. Spread roulade mixture gently in prepared pan. Bake in oven preheated to 350 for 12 to 15 minutes or until surface is puffed and feels firm when lightly pressed with fingertips.

Meanwhile, cook spinach gently in 1/2c. boiling water just until thawed. Press dry in a sieve or colander. Saute onions in 2T. butter in a medium skillet until golden. Remove from heat. Add spinach, remaining !/4c. Cheddar cheese, sour cream and 1/4tsp. salt: mix well. Invert baked roulade on waxed paper that has been sprinkled lightly with grated Parmesan cheese; gently peel wax paper on top. Spread roulade evenly with spinach mixture. Starting with the long side, roll up and place seam side down on a wire baking rack to cool completely. Wrap in foil and refrigerate overnight.

To serve, remove foil from roulade and place on a greased ovenproof serving dish. Bake in oven preheated to 350 degrees for 40 minutes or until heated through. Serve at once topped with Cheese Sauce.

Cheese Sauce: Melt 4T. butter in a saucepan over low heat. Blend in 4T. of flour,1/2tsp. salt, and 1/4tsp. pepper

Cook over low heat, stirring until mixture is smooth and bubbly. Gradually stir in 2c. milk and bring to a boil for 1 minute stirring constantly. Stir in 2c. shredded Cheddar cheese, 2tsp. dry mustard, and 1tsp. of Worcestershire. Heat over low, stirring constantly, until cheese is melted and sauce is smooth. If desired, may be made in advance, covered and refrigerated overnight. Reheat over low heat. Stir often and add a little milk if necessary.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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