HAM SOUFFLE WITH PARSLEY SAUCE
The 'soufflé' is spread in a shallow pan and baked, then topped with ham and
cheese and rolled into a spiral.
Ingredients
1/4 cup margarine or butter
1/2 cup all-purpose flour
1/8 teaspoon pepper
2 cups milk
6 beaten egg yolks
6 egg whites
1/4 teaspoon cream of tartar
6 ounces thinly sliced ham
6 ounces thinly sliced provolone or Swiss cheese
1/2 cup lightly packed parsley sprigs (optional)
2 shallots or green onions, cut up (1/4 cup) (optional)
1 teaspoon dried basil, crushed (optional)
1-1/2 cups whipping cream (optional)
1 tablespoon cornstarch (optional)
1 tablespoon Dijon-style mustard (optional)
Whole cranberries (optional)
Green onion tops (optional)
Directions
Line a 15x10x1-inch baking pan with foil,
extending foil 1 inch beyond edges of pan.
Grease and lightly flour the foil.
In a medium saucepan melt margarine or butter.
Stir in flour & pepper.
Add milk all at once.
Cook & stir until mixture is thickened & bubbly.
Remove from heat. Cool slightly.
In a medium bowl slowly stir thickened mixture into egg yolks.
In a large bowl beat egg whites &cream of tartar until stiff peaks form
(tips stand straight).
Fold a little of the beaten whites into the yolk mixture.
Fold the yolk mixture into
the remaining beaten egg whites.
Spread in the prepared pan.
Bake in a 375 º oven about 20 minutes or until
the souffle is puffed & slightly set & a knife comes out clean.
Meanwhile, place a long piece of heavy foil (about 22x18 inches)
on a large baking sheet.
Generously grease the foil.
Immediately loosen the baked souffle from the pan.
Place the foil-lined baking sheet over the souffle.
Invert souffle onto the foil-lined baking sheet.
Carefully peel off foil on top of souffle.
Place ham & cheese in a thin layer on top of souffle.
Use foil on the baking sheet to lift & help roll up souffle
from one of the short sides.
(Don't roll the foil inside.)
Lift souffle roll with the foil into a 13x9x2-inch
baking pan.
Cover roll with the foil.
Chill for up to 24 hours.
Before serving heat souffle roll, covered with the foil,
in a 375 º oven
about 40 minutes or until heated through.
Meanwhile, if desired prepare Parsley Sauce.
For sauce, in a blender container or food processor bowl
combine parsley,
shallots or onions,
& basil.
Cover; blend or process until finely chopped.
Add cream, cornstarch, & mustard.
Cover; blend or process until mixture thickens just slightly
(about 30 seconds).
Be careful not to overblend
or you will end up with butter.
Transfer mixture to a screw-top jar.
Cover; chill for up to 24 hours.
When ready to serve, shake sauce in the jar.
Transfer mixture to a medium saucepan.
Cook & stir over medium heat until thickened & bubbly.
Cook & stir 2 minutes more.
Unwrap the foil from souffle
roll & loosen the ends of the roll
where the cheese melted onto the foil.
Using the foil, lift soufflé from pan.
Use large spatulas to transfer the roll to a warm platter, or
lift foil & roll souffle out onto the serving platter.
If desired, drizzle with a little sauce.
Garnish with whole cranberries & green onion tops, if desired.
To serve, slice with a serrated knife. Serve sauce over slices.
Makes 8 servings.
Delma
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