*  Exported from  MasterCook  *
 
                  Feather Souffle Roll With Shrimp Filling
 
 Recipe By     : 
 Serving Size  : 27   Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FEATHER SOUFFLE ROLL-----
      1/4   C            Plus 2 tbs. all purpose
                         - flour
    1 1/2   C            Milk
    3                    Egg yolks
      3/4   Ts           Salt
      1/8   Ts           Ground white pepper
      1/8   Ts           Ground nutmeg
    4                    Egg whites
                         -----SHRIMP FILLING-----
    1 1/2   C            Water
      1/2   Lb           Unpeeled medium-sized fresh
                         - shrimp
    2       Pk           Cream cheese, softened
                         - (3 oz. each)
    2       Tb           Sour cream
    1       T            Prepared Horseradish
    3                    Drops of hot sauce
            Ds           Salt
            Ds           Garlic powder
    2       Tb           Chopped green onions
 
   Feather Souffle Roll:
   ~-------------------
   Grease bottom and sides of a 15x10x1-inch jellyroll pan with vegetable
   oil. Line bottom of pan with wax paper, allowing paper to extend beyond
   ends of pan. Grease wax paper, flour wax paper and sides of pan. Set
   aside.
   
   Combine flour and 1/2 cup milk in a small saucepan, stirring until well
   blended. Stir in remaining 1 cup milk. Cook over medium heat, stirring
   constantly, until thickened. Beat egg yolks in a small mixing bowl at high
   speed of an electric mixer until thick and pale. Gradually stir about
   one-fourth of hot mixture into yolks; add to remaining hot mixture,
   stirring constantly. Stir in salt, pepper, and nutmeg. Transfer mixture to
   large bowl, and let cool.
   
   Beat egg whites until stiff but not dry; fold into milk mixture. Spread
   evenly in prepared pan; bake at 375 for 20 to 25 minutes or until lightly
   browned.
   
   Remove from oven; loosen edges of souffle with a metal spatula.
   Immediately cover pan with a dampened cotton towel and invert pan and
   towel together, turning souffle out onto towel. Carefully peel of wax
   paper.
   
   Cover souffle with a clean piece of wax paper, and starting at long side,
   role up souffle, wax paper, and towel together. Cool completely on a wire
   rack; chill 3 to 4 hours.
   
   Carefully unroll souffle, spread with shrimp filling. Roll up tightly,
   wrap in plastic wrap. Chill 3 hours. Remove plastic wrap and cut into 27
   (1/2-inch) slices, using an electric knife. Garnish with whole shrimp and
   fresh parsley sprigs if desired. Yield: 9 appetizer servings.
   
   Shrimp Filling:
   ~-------------
   Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
   turn pink. Drain well; rinse with cold water. Cover and chill. Peel,
   devein, and chop shrimp; set aside.
   
   Combine cream cheese and next 5 ingredients in a medium mixing bowl; beat
   at medium speed of an electric mixer until smooth. Stir in chopped shrimp
   and green onions. Yield: about 1 1/2 cups.
   
   Quote from the movie “Forrest Gump”: “Bubba was my best good friend. And
   even I know that’s something you can't just find around the corner.”
  
 
 
                    - - - - - - - - - - - - - - - - - -