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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Savory Soufflé Roll Recipe

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This recipe for Savory Soufflé Roll, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat (Mealing) Setzer


4 tablespoons butter
½ cup flour
½ teaspoon salt
1/8 teaspoon pepper
2 cups milk
5 eggs, separated

2 tablespoons butter
4 shallots, finely chopped
1 cup spinach, cooked and chopped
1 tablespoon Dijon mustard
1 cup ham, cooked and chopped
¼ teaspoon freshly grated nutmeg
2 three-ounce packages cream cheese, softened
Salt and pepper, to taste
Dash of hot sauce

Preheat oven to 400°. Grease, line with wax paper and grease again a 15 1/2" x 10 1/2" by 1" jelly roll pan. Dust lightly with flour. Melt butter in saucepan, blend in flour, salt and pepper. Gradually stir in milk with a whisk. Bring to a boil, stirring constantly. Cook one minute more. Beat egg yolks just to mix. Add a little hot sauce while beating. Return all to pan and cook over medium heat one minute. Cool to room temperature, stirring occasionally. Beat egg whites stiff, but not dry. Fold into cooled sauce. Spread onto prepared pan. Bake for 25 to 30 minutes at 400° until well puffed and brown. While soufflé is baking prepare filling. Sauté shallots in butter. Cook and drain spinach. (I microwave chopped spinach and drain it well in a colander.) Add shallots and other ingredients to the hot spinach and mix well until cream cheese is well blended. Season to taste with salt and pepper. Turn immediately onto clean dish towel. Spread warm filling over soufflé and roll with the aid of the towel, sliding it onto a serving platter with the seam side down.

Number Of Servings:
Number Of Servings:
6 luncheon servings
Personal Notes:
Personal Notes:
I took a series of cooking classes years ago and this was one of the of the favorite dishes we prepared for brunch or lunch. I've made it many times since. Sometimes, I spoon a little thick cream of mushroom soup over the top to dress it up. It is nice for a ladies luncheon with a salad, bread and a sherbet or ice cream dessert.




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