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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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The classic cheese soufflé mixture can also be used to make a savoury roulade. Unlike a soufflé, a roulade can be made in advance and cooled to serve with a filling at room temperature. If you do this, roll up the roulade while still hot, incorporating the bottom piece of greaseproof paper inside. Before serving unroll the roulade, discard the paper, add the filling, then re-roll.

Use a