Roulade of Roquefort

Name: Roulade of Roquefort
Yield: Serves 8 as a starter, 4-6 as a main dish
Cuisine: French
Ingredients: 20 g flour (2 tbsp); 25 g flour; 110 g grated cheese - Cantal, Comté or Cheddar; small handful of flaked almonds; 25 g butter; 40 g butter; 150 ml milk; 80-100 g Roquefort cheese, crumbled; 2 tbsp grated Parmesan; more grated Parmesan and a few extra flaked almonds, toasted, to serve; 3 eggs, separated; a little grated nutmeg, Dijon mustard, cayenne pepper; 300 ml milk (cold); 1 tsp Dijon mustard

Preparation info

Serves
8
as a starter, 4-6 as a main dish

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

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 lunch or supper dish. One guest said she loved this so much she wanted to sleep with it.

Ingredients

For the Roulade

40 g butter
25 g flour
300 ml

Europe
France
Supper
Main course
Lunch
Starter
Vegetarian
Mediterranean

Method

For this dish, you make two sauces, one after the other.

Put the first three roulade ingredients in a generous saucepan (too small and it will splash). Turn the heat to medium-high and, whisking at a comfortable pace and without relenting, bring to a boil, at which point the sauce will thicken dramatically. Turn the heat to a simmer, simmer for 3 minutes, then transfer to a large bowl.