Recipes Included On This Page Egg Soufflé Rouladen with Asparagus (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Egg Soufflé Rouladen with Asparagus (Gail Hall) Recipe By : Gail Hall Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter 3/4 cup flour 3/4 teaspoon sea salt 1/8 teaspoon white pepper 3 cups milk -- warmed 6 eggs -- separated **Filling** 1 pound cooked asparagus spears -- see note ** 4 cups grated cheese -- see note * Line 2 baking trays (each 13 x 17 1/2 inches) with parchment and spray with oil. Melt butter and add flour. Mix well. Add warmed milk slowly and continue to stir. Cook at medium to low heat and season with salt and pepper. Mixture should be very thick. Remove from heat. In a separate bowl, beat egg whites until foamy and stiff peaks appear. Add yolks to milk mixture (velouté) and then fold in egg whites until white and egg yolk mixture are smooth. Spread evenly over pan and bake at 350 F for 20 to 25 minutes or until soufflé is soft, but firm to the touch. Filling: Spread the asparagus spears on each soufflé. Sprinkle each with 1 1/2 cups of cheese. Carefully roll the sheet up to form a log lengthwise. Repeat with second rouladen. Slice each log into 6 pieces and place into an ovenproof casserole dish and top with the remaining cheese. Reheat at 350 F covered until the cheese has melted and the roll is hot throughout. Note: this dish can be placed in the casserole dish, cooled and refrigerated for 2 days, before reheating and serving. Note * - Grated Cheese such as Sylvan Star Gouda, Gruyère, Rocky Mountain Monterey Jack, Swiss cheese, Cheddar Note ** - To cook asparagus spears, coat with olive oil, sprinkle with a bit of salt and roast at 450 F for about 10 minutes or until barely tender. To blanch, heat up frying pan with enough water to cover asparagus and blanch for 3 to 5 minutes or until barely tender. If using the latter method, coat cooked asparagus with a bit of butter to add more flavour. Tips on buying and storing asparagus: Select firm, straight, rich green spears that are uniform in size and have closed tips. Stalks should be well rounded: ridges are a sign of age. The thicker the spear, the tastier and more tender it is. Refrigerate up to 3 days by wrapping the base of the stalks in damp paper towels and placing them in a plastic bag. Or stand them in an inch of water and cover with a plastic bag. Normally if you are buying fresh local asparagus, you do not have to break off the bottom of the stem. Yield: 8 to 12 portions This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 378 Calories; 28g Fat (65.3% calories from fat); 20g Protein; 13g Carbohydrate; 1g Dietary Fiber; 203mg Cholesterol; 576mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 4 Fat. Back to Gail Hall Recipe Index

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