Recipe by Derf
Nice looking, light appetizer with great taste.
Top Review by flamingopink
Tastes very good...but the roulade dough was commented by several people to be too spongy. I would definitely make again, but I think I may use less eggs, or perhaps fold in fewer egg whites. Love the idea though, just what I was looking for.
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄3 cup all-purpose flour
- 1 1⁄2 cups milk
- 6 egg yolks
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon pepper
- 6 egg whites
- 1⁄2 teaspoon cream of tartar
- 1 1⁄2 cups chopped cooked chicken
- 1⁄2 cup toasted sliced almonds
- 1⁄4 cup chopped fresh parsley
- 2 green onions, chopped
- 2 teaspoons curry powder (optional)
- 1⁄4 teaspoon salt
- cayenne pepper
- 1⁄2 cup mayonnaise
Directions See How It's Made
- Lightly grease 15 x 10-inch jelly-roll pan or baking sheet with edge.
- Line with parchment paper or foil, shiny side up. Coat generously with butter or margarine and flour lightly.
- In medium saucepan over medium heat, melt butter or margarine.
- Stir in flour and cook for 1 minute.
- Add milk.
- Cook and stir until mixture comes to boil, simmer for 2 minutes. Remove from heat.
- Beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce.
- Season with salt, nutmeg and pepper.
- Pour into medium bowl and cool slightly.
- Beat egg whites with cream of tartar until stiff but not dry. Gently fold into sauce. Spread mixture in prepared pan.
- Bake in a 375°F oven for 15 to 20 minutes or until golden and top feels firm.
- Let stand 5 minutes.
- Invert roulade on clean tea towel. Carefully peel off paper in strips. Cool completely.
- Cut crosswise in half to make 2 rectangles 10 inches wide.
- Combine all ingredients.
- Spread filling over both rectangles.
- Starting with a 10 inch side, roll up both rectangles.
- Wrap separately with plastic film and refrigerate for at least 1 hour.
- (May be prepared 2 days ahead.)
- Cut into 1/2 inch slices.