Loving Cup and Rolled Salmon-Sorrel Soufflé

Vintage Recipe Cards

Rolled Salmon-Sorrel Soufflé

1/2 cup (1 stick) butter
2/3 cup all-purpose flour
3 cups boiling milk
1/2 teaspoon salt
1 dash hot sauce
6 eggs
1/2 cup grated Parmesan cheese
1 cup puréed sorrel* or spinach
2 tablespoons fresh chervil leaves, or 2 teaspoons dry chervil
4 cups cooked salmon, flaked
1/4 cup grated Parmesan cheese

Preheat oven to 425 F. Melt 1/2 cup butter in heavy saucepan; stir in flour; cook over low heat 2-3 minutes, stirring constantly; pour in boiling milk, salt, and hot sauce; beat vigorously with wire whip until quite thick and creamy.

Remove from heat and divide sauce in half. Butter jelly-roll pan, 11″ x 17″ x 1″ and line with wax paper, leaving 2-inch overlap at each end; butter top of paper and dust with flour. Separate eggs. Beat yolks into 1/2 sauce mixture 1 at a time; beat in 1/2 cup cheese…

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