Asparagus roulade

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20 servings
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By Food24 November 03 2009
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Ingredients (12)

ROULADE
60.00 g butter — or margerine
125.00 ml flour — cake
salt and white pepper
3.00 ml mustard — powder
500.00 ml milk — hot
3.00 eggs — extra-large, seperated
paprika
FILLING
2.00 eggs — hard-boiled, chopped
65.00 ml mayonnaise — thick
45.00 ml sour cream
410.00 g asparagus — tinned, chopped
salt and freshly ground black pepper — to taste
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Method:

Preheat the oven to 160 ºC and line a 40 x 25 x 25 Swiss roll tin with baking paper.
ROULADE:
Melt the margarine and stir in the cake flour, salt, white pepper and mustard powder.
Stirring continuously, heat until the mixture begins to bubble. Remove from the heat and add the hot milk while stirring. Heat, still stirring continuously, until the mixture comes to the boil and simmer for a few minutes until the white sauce thickens and is cooked.
Leave to cool to room temperature, then beat in the egg yolks.
Beat the egg whites until stiff peaks form and fold in.
Turn the mixture into the prepared tin spreading evenly.
Sprinkle with paprika and bake for 30 to 40 minutes or until firm and golden brown.
Turn out onto a damp cloth, remove the baking paper and roll up, using the cloth as a guide.
FILLING:
Meanwhile mix all the filling ingredients and chill until the roulade has cooled.
Unroll the roulade and spread the filling evenly over the entire surface and roll up again.
Serve sliced.



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