*  Exported from  MasterCook  *
                           Leek And Bacon Roulade
 Recipe By     : Cooking Live Show #CL8934
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    egg sponge
      1/2  pound         sliced lean bacon -- chopped
    1 1/4  pound         leeks -- green tops
                         -- discarded, whites
                         -- halved lengthwise,
                         -- washed
                         well -- and chopped
    2      tablespoons   unsalted butter
      1/2  cup           heavy cream
      1/2  cup           freshly grated parmesan
    1      teaspoon      caraway seeds
    2      tablespoons   minced fresh parsley
    1      tablespoon    dijon mustard
    1      tablespoon    softened unsalted butter
    1      tablespoon    freshly grated parmesan
 Preheat oven to 350 degrees.
 In a skillet cook the bacon over medium heat, stirring occasionally,
 until it is just crisp, transfer it with slotted spoon to a paper
 towel lined plate and pour off all but 1 tablespoon of the fat. Cook
 the leeks in the fat and the butter over medium low heat, stirring,
 until they are softened, stir in the cream, and bring the liquid to a
 boil. Simmer the mixture, stirring occasionally, until it is thickened
 and the cream is absorbed, remove the skillet from the heat, and stir
 in the Parmesan, the caraway seeds, the parsley the mustard, the
 bacon, and salt and pepper to taste.
 Spread the filling over the warm egg sponge in an even layer, leaving
 a 1-inch border all around, roll the roulade jelly-roll fashion,
 beginning with a long side, and trim the ends on the diagonal. With
 the aid of the towel and the wax paper transfer the roulade, seam side
 down, to an ovenproof platter, spread it gently with the butter, and
 sprinkle it with the Parmesan. Bake the roulade for 10 minutes, or
 until it is heated through and the Parmesan is melted.
 Yield: 8 first course servings
                    - - - - - - - - - - - - - - - - - -