Recipe - Leek And Bacon Roulade

1 Egg sponge

FILLING
One half pound Sliced lean bacon; chopped
1 One fourth pound Leeks; green tops discarded,
whites halved lengthwise,
washed well, and chopped
2 tablespoon Unsalted butter
One half cup Heavy cream
One half cup Freshly grated parmesan
1 teaspoon Caraway seeds
2 tablespoon Minced fresh parsley
1 tablespoon Dijon mustard
1 tablespoon Softened unsalted butter
1 tablespoon Freshly grated parmesan

Preheat oven to 350 degrees.

In a skillet cook the bacon over medium heat, stirring occasionally, until
it is just crisp, transfer it with slotted spoon to a paper towel lined
plate and pour off all but 1 tablespoon of the fat. Cook the leeks in the
fat and the butter over medium low heat, stirring, until they are softened,
stir in the cream, and bring the liquid to a boil. Simmer the mixture,
stirring occasionally, until it is thickened and the cream is absorbed,
remove the skillet from the heat, and stir in the Parmesan, the caraway
seeds, the parsley the mustard, the bacon, and salt and pepper to taste.

Spread the filling over the warm egg sponge in an even layer, leaving a
1inch border all around, 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 for 10 minutes, or until it is heated
through and the Parmesan is melted.

Yield: 8 first course servings

Recipe by: Cooking Live Show #CL8934 Posted to MCRecipe Digest V1 #721 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997