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SOUFFLÉ ROLL WITH CHICKEN
AND SPINACH FILLING
Although this recipe may be slightly time-
consuming, the results are well worth it for
a perfect luncheon or brunch dish.
Makes 12 servings
cooking spray
4 tablespoons unsalted butter
1
⁄2 cup unbleached, all-purpose flour
2 cups whole milk
5 large eggs, separated
1
⁄2 teaspoon salt
white pepper
1 recipe Chicken and Spinach
Filling (follows)
Preheat oven to 400°F. Prepare jelly-roll
pan by spraying the pan and dusting with
flour to cover surface, discarding any
excess. Line with a sheet of parchment
paper.
Melt butter over medium low heat in a
2
3
⁄4-quart saucepan. Add flour and stir with
a wooden spoon, creating a roux – do not
brown. Mix on Speed 1 while adding the
milk in a stream. Mix until smooth and
blended, about 30 seconds. Stir in salt
and pepper. Let the mixture warm slowly,
allowing it to thicken, about 2 minutes, stir-
ring occasionally. This makes a béchamel
sauce.
While the béchamel is thickening, mix the
yolks in a mixing bowl until smooth. Return
the beaters to the béchamel on the stove
and mix for about 2 minutes until the
mixture is very thick and smooth. Very
carefully, spoon about
1
⁄2 cup of the bécha-
mel into the yolks while mixing so that they
will be tempered (this will keep them from
curdling when added to the hot sauce).
Continue adding the béchamel in small
additions to the yolks until the mixture is
fully incorporated.
Using the chef’s whisk beat the egg whites
until soft peaks form, using Speed 5 for
1
1
⁄2 minutes.
Fold the whites carefully into yolk mixture
in 3 additions using the beaters on the
Speed 1, taking care to scrape the sides
and bottom of the bowl. Finally, use a
rubber spatula to incorporate the mixture
fully (scraping sides and bottom of bowl).
Pour batter into prepared jelly-roll pan and
gently spread evenly in the pan.
Bake for 20 to 25 minutes until the soufflé
roll is evenly browned. Remove from oven
and cover with wet paper towels to keep
moist until you are ready to fill and roll.
To finish soufflé roll:
With a rubber spatula spread the filling
so that the surface area is evenly covered.
Using the parchment as a guide, roll the
soufflé lengthwise to resemble a log.
Serve immediately or wrap and refrigerate.
Before serving, wrap in buttered aluminum
and warm slowly at 350°F for 20 minutes.
Nutritional information per serving of soufflé roll,
no filling per serving:
Calories 109 (61% from fat) • carb. 6g • pro. 5g
• fat 7g • sat. fat 4g • chol. 104mg • sod. 144mg
• calc. 60mg • fiber 0g
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