Recipe - Creamed Spinach And Crouton Roulade

EGG SPONGE
3 tablespoon Butter, unsalted
6 tablespoon Flour
1 One fourth cup Milk
Nutmeg; to taste
4 Egg; separated
One half cup Parmesan
Cream or tartar; pinch

CROUTONS
6 sl Bread; cubed 1/2"
One fourth cup Butter, unsalted
1 Garlic clove; minced

FILLING
10 ounce Spinach, frozen; cooked
1 tablespoon Butter, unsalted; softened
3 tablespoon Cream, heavy
One half cup Parmesan; grated
1 tablespoon Butter, unsalted; softened
1 tablespoon Parmesan; grated

Approx. Cook Time: 1:00

Sponge: Separate the eggs, and bring the whites to room temperature. In a
saucepan melt the butter over low heat, stir in the flour, and cook the
roux, stirring, for 3 minutes. Remove the pan from the heat and add the
milk, heated, in a stream, whisking. Simmer the mixture, whisking
occasionally, for five minutes, add the nutmeg and salt and pepper to
taste, and transfer the mixture to a large bowl. Whisk in the egg yolks,
one at a time, whisking well after each addition, and whisk in the
Parmesan. In a bowl with an electric mixer beat the egg whites with a
pinch of salt until they are frothy, add the cream of tartar, and beat the
whites until they just hold stiff peaks. Stir one third of the whites into
the mixture and fold in the remaining whites gently but thoroughly.

Spread the sponge batter evenly in a buttered 151/2"x101/2" jelly roll
pan lined with buttered and floured wax paper and bake it in a preheated
350 oven for 25 minutes, or until it is golden and firm to the touch. Cover
the egg sponge with a sheet of buttered wax paper, buttered side down, and
a dish towel, invert a baking sheet over the towel, and invert the egg
sponge onto the baking sheet. Remove the jelly roll pan and the wax paper
carefully and trim 1/4" from the short sides of the sponge. Fill the sponge
with the filling while it is still warm and flexible.

Croutons: Spread the bread cubes in one layer in a jelly roll pan. In a
small saucepan melt the butter with the garlic, drizzle the mixture over
the bread, and stir and toss the bread to coat it well. Bake the bread in
one layer in a preheated 350 oven, turning occasionaly, for 15 to 20
minutes, or until croutons are golden. Transfer the croutons to paper
towels to drain.

Filling: Cook the spinach according to package directions, drain, refresh
under cold running water, and squeeze it dry. In a food processor, puree
the spinach with the butter, cream, and Parmesan and season the filling
with salt and pepper.

Spread the filling over the warm egg sponge in a even layer and sprinkle it
with the croutons. Roll the roulade jellyroll fashion, beginning with a
long side, and trim the ends on the diagonal. With the aid of the towel and
the wax paper, transfer the roulade, seam side down, to an ovenproof
platter, spread it gently with the butter, and sprinkle it with the
Parmesan. Bake the roulade in a preheated 350 oven for 10 minutes, or until
it is heated through and the Parmesan is melted.
Gourmet magazine Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 19 JUN 1995 122845 0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini