Spinach Roulade

Ingredients

• 6 large eggs
• 4 tablespoons unsalted butter, melted and cooled
• 2 tablespoons fresh lemon juice
• 3 tablespoons minced fresh parsley leaves
• Salt and freshly ground white pepper to taste
• 6 large egg whites at room temperature
• Pinch of cream of tartar

For the filling:

• 1 onion, minced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 ounces cream cheese, cut into bits
• 1 tablespoon fresh lemon juice
• 1/2 cup sour cream
• 1 teaspoon Dijon-style mustard
• 1/3 cup minced fresh parsley leaves
• Salt and pepper
• 1 tablespoon freshly grated Parmesan
• 1 tablespoon fine fresh bread crumbs
• Tomato coulis (recipe follows)

For garnish:

• Yellow pear or cherry tomatoes, halved

Directions

In a large bowl with an electric mixer beat the egg yolks until thick and pale, beat in the butter, lemon juice, parsley, 1/2 teaspoon salt, and white pepper and beat the mixture until combined.

In another bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks and fold them into the yolk mixture.

Line a buttered 15 1/2-by-10 1/2-by-1 inch jelly roll pan with waxed paper and butter and flour the paper. Spoon the mixture into the pan, spreading it evenly, and bake it in a preheated 350 degree oven for 15 to 20 minutes, or until puffed and golden brown. Invert the egg sponge onto a baking sheet lined with wax paper and peel off the waxed paper on the top.

Filling: In a saucepan cook the onion and garlic in the butter over moderately low heat, stirring until the onion is softened. Add the spinach, and cook the mixture, stirring occasionally, for 4 to 5 minutes, or until the excess moisture has evaporated. Stir in the cream cheese and cook the mixture, stirring, until the cheese has melted. Stir in the lemon juice, sour cream, mustard, parsley, and salt and pepper, and puree the mixture in a food processor fitted with the metal blade or in a blender.

Spread the puree evenly over the egg sponge, leaving a 1-inch border on all sides. Beginning with a long side, roll up the egg sponge jelly-roll fashion, peeling away the waxed paper as you roll. Trim the ends and transfer the roulade, seam side down, to a flameproof platter. Sprinkle the roulade with the Parmesan and the bread crumbs, brown the topping under a preheated broiler about 4 inches from the heat for 2 to 3 minutes. Cut the roulade into 1-inch slices. Serve with Tomato Coulis.

Garnish with halved yellow pear or cherry tomatoes.

TOMATO COULIS:

• 3 tablespoons unsalted butter
• 1/2 small onion, thinly sliced
• 3 mushrooms, thinly sliced
• 2 shallots, thinly sliced
• 1 small leek, white part, thinly sliced
• 1/4 teaspoon salt
• 1 tablespoon brandy
• 1/4 cup plus 1 tablespoon Madeira
• 1 cup chicken stock or canned broth
• 3 ripe tomatoes, chopped with skins
• 2 sprigs thyme
• 1 bay leaf
• Salt and freshly ground black pepper

Melt 2 tablespoons butter in a medium skillet over low heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes. Add brandy and 1/4 cup Madeira. Turn heat to high and light alcohol with a match. Cook over high heat until liquid is reduced by half.

Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes. Puree in a food processor or blender and strain.

Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste and serve.

Yield: 2 cups