Roulade of Roquefort from A Table in the Tarn: Living, Eating and Cooking in South-west France by Or
Think of a cheese soufflé made on the flat, filled with a creamy Roquefort filling and then rolled up like a Swiss roll. At its most sensuous served warm, it makes a sumptuous first course or...
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Ingredients
- a little grated nutmeg, Dijon mustard, cayenne pepper
- 110 g grated cheese - Cantal, Comté or Cheddar
- 25 g butter
- small handful of flaked almonds
- 2 tbsp grated Parmesan
- 3 eggs, separated
- 300 ml milk (cold)
- 25 g flour
- 40 g butter
- 1 tsp Dijon mustard
- 80-100 g Roquefort cheese, crumbled
- 20 g flour (2 tbsp)
- 150 ml milk
- more grated Parmesan and a few extra flaked almonds, toasted, to serve
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