Provided by Nancy Harmon Jenkins
Categories main course, side dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To make filling, rinse spinach well and steam until it is tender, approximately 10 to 15 minutes. Drain and mince in a food processor. Add remaining ingredients, combine well and set aside.
- To make roulade, grease a 10- by 15-inch baking pan. Cover with wax paper and butter the wax paper. Preheat oven to 350 degrees.
- In a saucepan, melt the 1/4 cup butter, add flour and stir constantly, 3 or 4 minutes, until the mixture is lightly browned. Add milk all at once and whisk over low heat to form a thick cream sauce. Set aside.
- Beat egg yolks until thick and lemon colored. Add cayenne, sage, nutmeg, salt and minced mushrooms, combine well and add to cream sauce.
- Rinse beaters well, then beat whites until they form stiff peaks. Gently fold whites into sauce and pour into the prepared pan, smoothing with a spatula to make an even layer. Bake for 15 to 20 minutes, or until top is lightly browned and center springs back when touched. Remove from oven and invert onto a sheet of wax paper on counter top. Peel off the baking paper, using a spatula knife if necessary. Immediately spread spinach mixture over roulade, using a gentle touch. Roll like a jellyroll, beginning with a short end, and place, seam-side down, on a warm platter. Nap with artichoke-Parmesan sauce.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 246 milligrams, Sugar 3 grams, TransFat 0 grams
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