CREAMED SPINACH & CROUTON ROULADE
Yield: 4 servings
3 T butter, unsalted
6 T flour
1 1/4 c milk
nutmeg, to taste
4 eggs, separated
1/2 c parmesan
pinch cream of tartar
6 slices bread, cubed
1/4 c butter, unsalted
1 garlic clove, minced
10 oz frozen spinach, steamed
1 T butter, softened
3 T cream
1/2 c parmesan, grated
1 T butter, softened
1 T parmesan, grated
Separate the eggs, and bring the whites to room temperature. In
a saucepan melt the butter over low heat, stir in the flour, and
cook the roux, stirring, for 3 minutes. Remove the pan from the
heat and add the milk, heated, in a stream, whisking. Simmer the
mixture, whisking occasionally, for five minutes, add the nutmeg
and salt and pepper to taste, and transfer the mixture to a large
bowl. Whisk in the egg yolks, one at a time, whisking well after
each addition, and whisk in the Parmesan. In a bowl with an electric
mixer beat the egg whites with a pinch of salt until they are
frothy, add the cream of tartar, and beat the whites until they
just hold stiff peaks. Stir one third of the whites into the mixture
and fold in the remaining whites gently but thoroughly.
Spread the sponge batter evenly in a buttered 15-1/2"x10-1/2" jelly
roll pan lined with buttered and floured wax paper and bake it in
a preheated 350 oven for 25 minutes, or until it is golden and firm
to the touch. Cover the egg sponge with a sheet of buttered wax
paper, buttered side down, and a dish towel, invert a baking sheet
over the towel, and invert the egg sponge onto the baking sheet.
Remove the jelly roll pan and the wax paper carefully and trim 1/4"
from the short sides of the sponge. Fill the sponge with the filling
while it is still warm and flexible.
Spread the bread cubes in one layer in a jelly roll pan. In a small
saucepan melt the butter with the garlic, drizzle the mixture over
the bread, and stir and toss the bread to coat it well. Bake the
bread in one layer in a preheated 350 oven, turning occasionaly,
for 15 to 20 minutes, or until croutons are golden. Transfer the
croutons to paper towels to drain.
Cook the spinach according to package directions, drain, refresh
under cold running water, and squeeze it dry. In a food processor,
puree the spinach with the butter, cream, and Parmesan and season
the filling with salt and pepper.
Spread the filling over the warm egg sponge in a even layer and
sprinkle it with the croutons. Roll the roulade jelly-roll 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 in a
preheated 350 oven for 10 minutes, or until it is heated through
and the Parmesan is melted.