Method :
Grease and line a Swiss roll tray with
greaseproof paper. Gently cook spinach in butter in a
covered pan for 5-6 minutes until it wilts. Cool slightly, chop roughly. Puree the spinach in a food processor
with egg yolks. Fold stiffly beaten egg whites into
the mixture with a metal spoon. Spread over the prepared tray,
sprinkle with Parmesan cheese. Bake in a hot oven 200C (400F) for
about 12 minutes or until firm to touch.
To prepare filling: Gently sweat
mushrooms and onion in butter until tender. Add flour, cook for 1 minute without
browning. Gradually blend in milk. Bring to the boil, stirring
constantly. Simmer for 3 minutes.
Add chicken, cream cheese and sour
cream. Cook until cheese melts. Blend in mustard and seasoning.
Turn souffle onto a soft tea towel. Remove greaseproof paper. Spread cooled filling over souffle. Roll up from the longest side with the
aid of the tea towel. Serve sliced with salad.
Serves 6-8
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