=Roulade=
Butter------------------------ 60 g (2oz)
Flour------------------------- 1/3 C
Milk--------------------------- 1 C
Parmesan cheese----- 1/3 C
Broccoli sprouts---------- 1 C
Eggs --------------------------- 4
=Filling=
Brown mushrooms ----- 1 pack
Bacon (chopped) ---------3 slices
Cream cheese -------------100 g (3oz)
Sour cream ------------------ 60 g (2oz)
Broccoli sprouts ---------- 1 C
=To make the roll=
1. Heat butter in a pan and add flour. Mix well. Gradually stir in milk and cook until the mixture thickens.
2. Mix in the Parmesan cheese, sprouts, and egg yolks.
3. Beat egg whites and fold into the sprout mixture.
4. Pour the mixture onto an oven sheet and bake in oven for 15 – 20 minutes at 180ºC. (350ºF)
5. Turn the roulade out on a wire rack to cool.
=Filling=
1. Sautee sliced bacon and brown mushrooms in a frying pan.
2. Turn off heat and add cream cheese and sour cream. Mix well.
3. Spread filling onto roll, cover with broccoli sprouts, roll up, then slice
A light white sauce such as Hollandaise may be drizzled on top, but the roll is delicious served just as it is.
Rolling the broccoli sprout roll
Mrs. Sumiyo Kawakami with chef at Embassy Suites, Chicago, IL, USA