Chicken Roulade Appetizers

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup all-purpose flour
• 1 1/2 cups milk
• 6 egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1 1/2 cups chopped cooked chicken
• 1/2 cup toasted sliced almonds
• 1/4 cup chopped fresh parsley
• 2 green onions, chopped
• 2 teaspoons curry powder (optional)
• 1/4 teaspoon salt
• cayenne pepper
• 1/2 cup mayonnaise

Recipe

• 1 lightly grease 15 x 10-inch jelly-roll pan or baking sheet with edge.
• 2 line with parchment paper or foil, shiny side up. coat generously with butter or margarine and flour lightly.
• 3 roulade---------------.
• 4 in medium saucepan over medium heat, melt butter or margarine.
• 5 stir in flour and cook for 1 minute.
• 6 add milk.
• 7 cook and stir until mixture comes to boil, simmer for 2 minutes. remove from heat.
• 8 beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce.
• 9 season with salt, nutmeg and pepper.
• 10 pour into medium bowl and cool slightly.
• 11 beat egg whites with cream of tartar until stiff but not dry. gently fold into sauce. spread mixture in prepared pan.
• 12 bake in a 375°f oven for 15 to 20 minutes or until golden and top feels firm.
• 13 let stand 5 minutes.
• 14 invert roulade on clean tea towel. carefully peel off paper in strips. cool completely.
• 15 cut crosswise in half to make 2 rectangles 10 inches wide.
• 16 filling----------.
• 17 combine all ingredients.
• 18 spread filling over both rectangles.
• 19 starting with a 10 inch side, roll up both rectangles.
• 20 wrap separately with plastic film and refrigerate for at least 1 hour.
• 21 (may be prepared 2 days ahead.)
• 22 cut into 1/2 inch slices.