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Cheese Roulade

Party.Freak's picture
  Butter 2 Ounce (60 Gram)
  Plain flour 1⁄3 Cup (5.33 tbs)
  Milk 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Dry mustard 1⁄2 Teaspoon
  Grated cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Eggs 3 , separated
  Egg white 1 (Extra Required)
For filling
  Bacon rashers 3
  Shallots 2
  French mustard 1 Teaspoon
  Sour cream 2 Tablespoon
For chive sauce
  Butter 1 Ounce (30 Gram)
  Water 1⁄4 Cup (4 tbs)
  Chicken stock cube 1
  Lemon juice 1 Tablespoon
  Cornflour 2 Teaspoon
  Cream 1 Tablespoon
  Chopped chives 2 Tablespoon

Melt butter in saucepan, add flour, stir 1 minute; add milk, stir until mixture boils and thickens.
Add salt, pepper and mustard, mix well, add cheeses, stir in egg yolks, one at a time.
Beat egg whites until soft peaks form, fold into cheese mixture.
Pour mixture into greased grease proof paper lined 30cm x 25cm (12in x 10in) swiss roll tin; bake in hot oven 15 minutes or until puffed and golden brown.
Remove from oven, turn out onto wire rack covered with greaseproof paper.
Carefully remove lining paper.
Spread filling over with a spatula.
Holding the paper with both hands, gently roll roulade up.

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Cheese Roulade Recipe