Rolled Soufflé for a Crowd

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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?

SERVES 10 to 12

TIME 1¾ hours, plus 30 min cooling

Rolled Soufflé for a Crowd

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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