Hot Cheese, Egg and Anchovy Roulade

Name: Hot Cheese, Egg and Anchovy Roulade
Yield: Serves 6
Ingredients: 250 g (2 oz) cans anchovy fillets; 4 medium-boiled large eggs (size 1–2), chopped; Large handful of chopped parsley; 250 g (8 oz) curd or cream cheese; 3 pinches cayenne pepper; 2 tablespoons warm water; 150 ml (¼ pint) single cream; Salt; 175 g (6 oz) mature Cheddar cheese, grated finely; 4 large eggs (size 1–2), separated; Butter; grated Parmesan cheese; 50 g (2 oz) fresh white breadcrumbs; 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano; Black pepper; Olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Serve this light cheesy roulade either as a hot first course or as the main course of a light meal accompanied by a mixed salad. The roulade can be made, filled, then reheated just before serving so you can prepare it ahead, only having to put it briefly in the oven before serving. Use a 35 × 27cm (14 × 10½in) Swiss roll tin.

Ingredients

For the Roulade

Butter
grated Parmesan cheese
50 g (2 oz) fresh white breadcrumbs

Fish course
Starter
Pescatarian

Method

Butter the Swiss roll tin. Line with greased greaseproof paper or baking parchment and sprinkle with grated Parmesan cheese.

Mix the breadcrumbs and Cheddar cheese together, then add the egg yolks and cream. Mix lightly but thoroughly and season with the cayenne pepper and salt to taste. Stir in the warm water.

Put the egg whites in a large bowl. Add a pinch of salt and whisk un