Souffle roll with spinach and mushroom filling

By RandrR

also from the frog WE have this chistmas morning for many years make it the night before and assemble in the morning.

Ingredients

• souffle roll
• 2 1/2 cups milk
• 1/4 lb butter
• 1 cup flour
• 1 tsp. salt
• 1/4 pepper
• 1/8 cayenne pepper
• 10 egg yolks
• 10 egg whites
• spinach filling
• 1 10 oz. bag spinach
• 3 Tbls. butter
• 1/4 cup minced shallots
• 1/2 lb mushrooms
• 1 tsp dry mustard
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/8 tsp cayenne pepper
• 12 oz. cream cheese
• 1 Tbls lemon juice
• Tomatoe coulis
• 4 lbs fresh tomatoes
• 1/4 cup olive oil
• 1/4 cup finely minced shallots
• 2 cups minced onion
• 1 1/4 tsp salt
• 1/2 tsp tabasco, 2 tspmince fresh basil

Preparation

Step 1

preheat oven to 325, grease 15X10X1" jelly roll pain
Heat milk. Melt butter insaucepan. stir in the flour, salt, pepper, and cayenne cook over low heat, stirring occasonaly for 2-3 minutes. Whisk in hot milk. Bring to boil, stirring simmer 1 minute. beat the egg yolks in a bowl whisk some of hot mixture into eggs to temper. cool. Beat egg whites untill stiff Whisk in 1/4 then gently fold the rest into the mixture. Turn out to pan and bake 25 minutes. imedialy invert onto a dish towel topped with was paper and roll longwise. Let cool

spinach filling
Wash spinach cook until wilted.drain squeeze dry then coarsly chop. In a saucepan heat butter ADD shallots saute 1 min. Add mushrooms cook until tender and all water is gone. Add spinach, dry mustard, salt, pepper, and cayenne. Cook 1 min. remove from heat and stir in cream cheese and lemon juice, cool

tomato culis
Heat oil Add shallots and onion saute over medium heat 10-15 minutes until mixture is thick and mounds. Add salt, tobasco remove from heat and add basil

Gently unroll souffle spread with filling reroll place in 325 oven for 20-30 minites slice and serve with hot coulis