Rolled Soufflé for a Crowd

Name: Rolled Soufflé for a Crowd
Yield: Serves 10 to 12
Cuisine: French
Ingredients: 3/4 cup, all-purpose flour; 6 tablespoons, unsalted butter, melted; 1 teaspoon, salt; 1/2 teaspoon, pepper; 2 3/4 cups, milk; 1 1/2 ounces, Parmesan cheese, grated (3/4 cup); 10 large, eggs, separated; 1/2 teaspoon, cream of tartar; 10 ounces, frozen chopped spinach, thawed and squeezed dry; 4 ounces, Gruyère cheese, shredded (1 cup); 3 tablespoons, minced fresh chives; 2 tablespoons, milk; 1/2 teaspoon, pepper; 1/4 teaspoon, salt

5 comments

Appears in Cook's Country April/May 2012

Could this roulade be the perfect solution to the problem of what to serve company for brunch? Or were its proponents full of hot air?

SERVES10 to 12

TIME1¾ hours, plus 30 min cooling

WHY THIS RECIPE WORKS

An egg roulade (or rolled soufflé omelet) is a white sauce–based egg dish leavened with whipped egg whites and stuffed with spinach and cheese. We liked the fluffy appearance of thicker roulades, but they tended to be tough and dry. We foun...

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