Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- January 2011 - E's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Egg Soufflé Rouladen with Asparagus (Gail Hall)

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

Back to Gail Hall Recipe Index
* Exported from MasterCook *

Egg Soufflé Rouladen with Asparagus (Gail Hall)

Recipe By : Gail Hall
Serving Size : 10 Preparation Time :0:00
Categories : Volume 14-01 Jan 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter
3/4 cup flour
3/4 teaspoon sea salt
1/8 teaspoon white pepper
3 cups milk -- warmed
6 eggs -- separated
1 pound cooked asparagus spears -- see note **
4 cups grated cheese -- see note *

Line 2 baking trays (each 13 x 17 1/2 inches) with parchment and spray with

Melt butter and add flour. Mix well. Add warmed milk slowly and continue to
stir. Cook at medium to low heat and season with salt and pepper. Mixture
should be very thick. Remove from heat. In a separate bowl, beat egg whites
until foamy and stiff peaks appear. Add yolks to milk mixture (velouté) and
then fold in egg whites until white and egg yolk mixture are smooth. Spread
evenly over pan and bake at 350 F for 20 to 25 minutes or until soufflé is
soft, but firm to the touch.

Spread the asparagus spears on each soufflé. Sprinkle each with 1 1/2 cups
of cheese. Carefully roll the sheet up to form a log lengthwise. Repeat
with second rouladen. Slice each log into 6 pieces and place into an
ovenproof casserole dish and top with the remaining cheese. Reheat at 350 F
covered until the cheese has melted and the roll is hot throughout. Note:
this dish can be placed in the casserole dish, cooled and refrigerated for
2 days, before reheating and serving.

Note * - Grated Cheese such as Sylvan Star Gouda, Gruyère, Rocky Mountain
Monterey Jack, Swiss cheese, Cheddar

Note ** - To cook asparagus spears, coat with olive oil, sprinkle with a
bit of salt and roast at 450 F for about 10 minutes or until barely tender.
To blanch, heat up frying pan with enough water to cover asparagus and
blanch for 3 to 5 minutes or until barely tender. If using the latter
method, coat cooked asparagus with a bit of butter to add more flavour.

Tips on buying and storing asparagus:
Select firm, straight, rich green spears that are uniform in size and have
closed tips. Stalks should be well rounded: ridges are a sign of age. The
thicker the spear, the tastier and more tender it is.

Refrigerate up to 3 days by wrapping the base of the stalks in damp paper
towels and placing them in a plastic bag. Or stand them in an inch of water
and cover with a plastic bag.

Normally if you are buying fresh local asparagus, you do not have to break
off the bottom of the stem.

Yield: 8 to 12 portions

This recipe is shared with permission through the courtesy of the CBC
Radio program Edmonton AM and Gail Hall.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 5 January 2011.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 378 Calories; 28g Fat (65.3% calories from 
fat); 20g Protein; 13g Carbohydrate; 1g Dietary Fiber; 203mg Cholesterol; 576mg 
Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat 
Milk; 4 Fat.
Back to Gail Hall Recipe Index

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!