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Thoroughbred Bed and Breakfast

Olney, Maryland

Specialty Recipe

Ham Souffle Roll

Ingredients:
1/4 cup margarine or butter
1/2 cup all-purpose flour
1/8 teaspoon pepper
2 cups milk
6 egg yolks, beaten
6 eggs whites
1/2 teaspoon cream of tartar
6 ounces thinly sliced ham
6 ounces thinly sliced provolone of Swiss cheese

Line a 15 x 10 x 1-inch baking pan with foil, extending foil 1 inch beyond edges of pan. Grease and lightly flour the foil.

In a medium saucepan, melt margarine or butter. Stir in flour and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Remove from heat. Cool slightly. In a medium bowl, slowly stir thickened mixture into egg yolks.

In a large bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold a little of the beaten whites into the yolk mixture. Fold the yolk mixture into the remaining beaten egg whites. Spread in the prepared pan. Bake in a 375-degree oven about 20 minutes or until the souffle is puffed and slightly set and a knife comes out clean.

Meanwhile, place a long piece of heavy foil (about 22 x 18 inches) on a large baking sheet. Generously grease the foil. Immediately loosen the baked souffle from the pan. Place the foil-lined baking sheet over the souffle. Invert souffle onto the foil-lined baking sheet. Carefully peel off foil on top of souffle.

Place ham and cheese in a thin layer on top of souffle. Use foil on the baking sheet to lift and help roll up souffle from one of the short sides (don't roll the foil inside). Lift souffle with the foil into a 13 x 9 x 2-inch baking pan. Cover roll with the foil. Chill for up to 24 hours.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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