Hot Cheese, Egg and Anchovy Roulade

Preparation info
  • Serves


    • Difficulty


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

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.


For the Roulade

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


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