Chicken Roulade appetizers

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

Nice looking, light, appy with great taste.

[edit] Ingredients

Roulade

• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 1 1/2 cups milk
• 6 egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 6 egg whites
• 1/2 teaspoon cream of tartar

Filling

• 1 1/2 cups chopped, cooked chickens
• 1/2 cup toasted sliced almonds
• 1/4 cup chopped fresh parsley
• 2 green onions, chopped
• 2 teaspoons curry powder (optional)
• 1/4 teaspoon salt
• cayenne pepper
• 1/2 cup Mayonnaise

[edit] Directions

• Lightly greese 15 x 10 inch jelly-roll pan or baking sheet with edge.
• Line with parchment paper or foil, shiny side up.
• Coat generously with butter or margarine and flour lightly.
• ---------Roulade---------------.
• In medium saucepan over medium heat, melt butter or margarine.
• Stir in flour and cook for 1 minute.
• Add milk.
• Cook and stir until mixture comes to boil, simmer for 2 minutes.
• Remove from heat.
• Beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce.
• season with salt, nutmeg and pepper.
• Pour into medium bowl and cool slightly.
• Beat egg whites with cream of tatar util stiff but not dry.
• Gently fold into sauce.
• Spread mixture in prepared pan.
• bake in a 375 degree oven for 15 to 20 minutes or until golden and top feels firm.
• Let stand 5 minutes.
• Invert roulade on clean tea towel.
• Carefully peel off paper in strips.
• Cool completely.
• Cut crosswise in half to make 2 retangles.
• 10 inches wide.
• ----------filling----------.
• Combine all ingredients.
• Spread filling over both retangles.
• Starting with a 10 inch side, roll up both rectangles.
• Wrap separately with plastic film and refrigerate for at least 1 hour.
• (May be prepared 2 days ahead.) Cut into 1/2 inch slices.

[edit] Other Links

[edit] See also