Spinach Roulade

Ingredients

• 1.onions, 3–4; chopped; for filling
• 2.30 gram butter, for frying filling
• 3.500 gram mushrooms, sliced; for filling
• 4.70 millilitre plain flour, 4½ tablespoons; for filling sauce
• 5.250 millilitre milk, 1 cup; for filling sauce
• 6.2 millilitre salt, ¼ teaspoon
• 7.black pepper, a pinch
• 8.5 millilitre butter, 1 teaspoon; for velvety texture
• 9.5 millilitre water, 1 teaspoon boiling; for velvety texture
• 10.45 millilitre cream, 3 tablespoons; for filling
• 11.450 gram frozen spinach, about 1 lb; for roulade
• 12.60 gram butter, 2 oz; for liquidising with spinach
• 13.4 eggs, separated; yolks into spinach, whites beaten stiff
• 14.salt and black pepper, freshly milled; to taste
• 15.parmesan cheese, grated; sprinkled on top before baking

Method

1. 1.Make the filling: fry the onions in the butter. When soft, add the mushrooms and fry until liquid evaporates. Make a white sauce — melt the 30g butter, stir in the flour and cook a few minutes. Add the milk off the heat. Return to heat and stir until thickened. Season. Add the extra teaspoon butter and teaspoon boiling water — this gives the sauce a velvety texture. Stir in the cream. Add the fried and drained onions and mushrooms. Set aside to cool. THE SAUCE MUST BE THICK.
2. 2.Make the roulade: cook the spinach for 8 minutes. Drain and liquidise with the butter. Season well with salt and pepper. Put into a bowl and stir in the egg yolks, one by one, using a wooden spoon.
3. 3.Beat the egg whites stiffly and fold into the spinach mixture.
4. 4.Line a greased swissroll tin with greased waxpaper (use Spray and Cook, not butter). Turn mixture into tin and quickly spread to an even thickness. Sprinkle with parmesan cheese.
5. 5.Bake at 200°C (400°F) until well risen and firm to the touch, 15–20 minutes.
6. 6.Turn out onto another greased sheet of waxwrap. Peel off the original paper. Cool slightly on rack. Spread with the filling and roll up, lengthwise.
7. 7.Serve with sour cream and chopped spring onion.

Notes

• Card note: 'The roulade may be made early in the day and reheated to serve. Place roulade on a fireproof serving platter. Cover lightly with a folded, clean dishcloth. Heat in a 180°C/350°F oven until warm.'
• Recipe spans pages 62–63 of salads.pdf.