Deviled Ham Souffle Roll
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Deviled ham 'n' mushroom filling||1 Cup (16 tbs)|
Grease and flour a 15x10x1-inch jelly roll pan; set aside.2.
Blend flour and salt into hot butter in a saucepan.
Add milk gradually, stirring constantly until smooth.
Continue to stir and bring to boiling; boil 1 to 2 minutes.
Remove from heat.
Beat egg yolks until thick and lemon colored.
Add sauce, a small amount at a time, stirring vigorously after each addition.
Set aside to cool.
Beat egg whites until stiff, not dry, peaks are formed.
Gently spread egg yolk mixture over the beaten egg whites.
Carefully fold together until just blended.
Turn the mixture into pan and spread evenly.
Bake at 325Â°F 50 to 55 minutes, or until golden brown.
Loosen edges of souffle and invert onto a sheet of foil on a large wire rack.
Spread with Deviled Ham 'n' Mushroom Filling.
Gently roll lengthwise, wrap in aluminum foil, and allow to stand about 10 minutes to set.