03-05-2005, 06:41 AM
Ham and Mustard Roulard
serves 8
60g butter
60g plain flour
300ml milk
2 level tablespoons of wholegrain mustard
salt and freshly ground black pepper
4 medium eggs, separated
2 tablespoons freshly grated parmesan cheese
200g carton cream cheese
2 tablespoons milk
4 level tablespoons chopped fresh herbs
150g - 200g packet wafer-thin sliced smoked ham
33 X 23cm swiss roll tin, lined with baking parchment
Set the oven to fairly hot, gas mark 6 or 200 C/400 F.
Melt the butter in a saucepan, then add the flour and beat well to
form a thick paste. Gradually add the milk, allowing the mixture
to come to the boil between each addition, to give a thick sauce.
Remove the pan from the heat and stir in the mustard and seasoning.
Leave to cool slightly, stirring occasionally so that a skin doesn't
form on the sauce. Then beat in the yolks one at a time.
In a clean bowl, whisk the egg whites until stiff, then fold into
the mustard sauce. Pour into the lined Swiss roll tin and smooth
the mixture out to the edges of the tin, sprinkle with parmesan
cheese, bake in the center of the oven for 15 - 20 minutes, or
until firm in the middle. remove from the oven and turn out onto
a sheet of baking parchment. Leave to cool without peeling off
the lining paper.
Meanwhile, prepare filling by beating the cream cheese, milk and
herbs together with some seasoning.
Remove the lining paper from the roulard and spread the cream cheese
mixture over it. Lay the slices of ham on top. Roll the roulard
up from one of the short ends using the parchment to help roll it
up. Chill until ready to serve.
serves 8
60g butter
60g plain flour
300ml milk
2 level tablespoons of wholegrain mustard
salt and freshly ground black pepper
4 medium eggs, separated
2 tablespoons freshly grated parmesan cheese
200g carton cream cheese
2 tablespoons milk
4 level tablespoons chopped fresh herbs
150g - 200g packet wafer-thin sliced smoked ham
33 X 23cm swiss roll tin, lined with baking parchment
Set the oven to fairly hot, gas mark 6 or 200 C/400 F.
Melt the butter in a saucepan, then add the flour and beat well to
form a thick paste. Gradually add the milk, allowing the mixture
to come to the boil between each addition, to give a thick sauce.
Remove the pan from the heat and stir in the mustard and seasoning.
Leave to cool slightly, stirring occasionally so that a skin doesn't
form on the sauce. Then beat in the yolks one at a time.
In a clean bowl, whisk the egg whites until stiff, then fold into
the mustard sauce. Pour into the lined Swiss roll tin and smooth
the mixture out to the edges of the tin, sprinkle with parmesan
cheese, bake in the center of the oven for 15 - 20 minutes, or
until firm in the middle. remove from the oven and turn out onto
a sheet of baking parchment. Leave to cool without peeling off
the lining paper.
Meanwhile, prepare filling by beating the cream cheese, milk and
herbs together with some seasoning.
Remove the lining paper from the roulard and spread the cream cheese
mixture over it. Lay the slices of ham on top. Roll the roulard
up from one of the short ends using the parchment to help roll it
up. Chill until ready to serve.