The Rolled Souffle

The Way to Cook by Julia Child
Cookbook 1, Recipe 2

This recipe was chosen as a Birthday lunch for Stephen's Mom. Her Birthday was yesterday and we had her over for lunch today. Stephen did much of the cooking on this one.

Did I like it? Delish!

Bechamel sauce:
8 T butter
2/3 cup Flour
3 Cups Hot Milk
1 tsp salt
Melt butter in pan, add flour and cook until it looses it's paste-like quality and becomes more of a foam. Add hot milk, whisking quickly. Bring to a simmer and cook aprox 3 minutes - until thick and coats a spoon.

Souffle:
3 Cups bechamel sauce
3/4 tsp paprika
pinch nutmeg
3/4 tsp salt
pepper to taste
6 eggs
1 cup grated swiss cheese
Whisk paprika, nutmeg salt, pepper and egg yolks together. Whisk egg whites to a stiff peak. Fold 1/4 beaten egg whites into yolk mixture. Add the swiss cheese and fold in the remaining egg whites. Pour into a buttered and parchment lined jelly roll pan (half-sheet pan) and cook at 425 12-15 minutes. (Stephen forgot to look at the temperature required for this recipe. As he was putting it in the oven I asked if it was at the correct temp. Nope it was at 375. So ours was placed in the oven at 375 then turned up to 425 and cooked for 18 minutes) Bake until set (doesn't giggle) and immediately flip out onto another sheet of parchment paper - let set for five minutes. Then remove the paper, spread with remaining 2 cups of bechamel sauce (we only had one) followed by the piperade. Roll up lengthwise and serve.

Piperade (Filling):
Heat a saute pan with 2 T olive oil. Saute 1 onion over medium heat until translucent, add a sliced red, green and yellow peeper along with a mashed clove of garlic. Saute 2-3 minutes - until the peepers are just barely tender.