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Lightly grease 15 x 10-inch (40 x 25 cm) 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.

 

To make roulade: 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 (190°C) 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 (25 cm) wide.

 

To make filling: Combine all ingredients. Spread filling over both rectangles. Starting with a 10 Inch (25 cm) 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 (1 cm) slices.


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