Turkey Roulade Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine
50 g/2 oz/0.5 cup plain (all-purpose) flour

300 ml/0.5 pt/1.25 cups milk
100 g/4 oz/1 cup strong cheese, grated

3 eggs, separated
5 ml/1 tsp dried mixed herbs

225 g/8 oz/2 cups cooked mixed vegetables, chopped
225 g/8 oz/2 cups cooked turkey, chopped
50 g/2 oz/0.5 cup cooked ham, chopped

Grated rind and juice of 0.5 lemon

100 g/4 oz mushrooms, sliced

15 ml/1 tbsp snipped chives

Salt and freshly ground black pepper

2 tomatoes, sliced

Method :

Melt the butter or margarine, stir in the flour and cook for 1 minute. Whisk in the milk, bring to the boil and boil, stirring, until the sauce thickens. Remove from the heat and stir in the cheese. Divide the mixture in half and put half to one side. Stir the egg yolks, herbs and vegetables into the other half. Whisk the egg whites until stiff, then fold them into the mixture and pile into a greased and lined 33 x 23 cm/13 x 9 in Swiss roll tin (jelly roll pan). Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes. Place the remaining sauce in a saucepan, stir in the turkey, ham, lemon rind and juice, mushrooms and chives. Cover and simmer gently for 15 minutes, then season to taste. Turn out the cooked soufflé on to a clean sheet of greaseproof (waxed) paper and remove the lining paper. Spread the filling over and quickly roll up, using the paper to help. Roll on to a serving plate and garnish with the tomato slices.