Unicorn (Unicorn@Indenial.com)
Sun, 30 May 1999 08:09:56 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
Reader Carl Frith sent us today's food funny, with credit to Ray
at Joke A Day <http://www.jokeaday.com>.
A Jewish man took his Passover lunch to eat outside in the
park. He sat down on a bench and began eating. Since Jews
do not eat leavened bread during the eight day holiday, he was
eating Matzoh, a flat crunchy unleavened bread that has
dozens of perforations.
A little while later a blind man came by and sat down next to
him. Feeling neighborly, the Jewish man passed a sheet of
matzo to the blind man.
The blind man handled the matzo on both sides for a few minutes,
looked puzzled, and finally exclaimed, "Who wrote this junk?"
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
The first time my mother had this dish was when the Ambassador's wife
served it at a luncheon at the American Embassy in Montevideo,
Uruguay, sometime around 1963. It has been a favorite of hers ever
since.
Savory Souffle Roll
4 Tbs (60 ml) butter
1/2 cup (125 ml) flour
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) white pepper
2 cups (500 ml) milk
5 eggs, separated
Filling (recipe below)
Grease, line with wax paper, and grease again a 15x10x1 inch (35x25x3
cm) jelly roll pan. Dust lightly with flour. Melt the butter in a
saucepan and blend in the flour, salt, and pepper. Gradually stir in
the milk and bring it to a boil, stirring frequently. Beat the egg
yolks just until they are smooth. Add a little of the hot sauce while
stirring, and return the egg and sauce mixture to the saucepan,
cooking it for one minute longer while stirring. Do not boil. Cool
to room temperature. Beat the egg whites until stiff but not dry.
Fold into the cooled sauce and pour into the prepared pan. Bake in a
preheated 400F (200C) oven for 25 to 30 minutes, until well puffed and
browned. Turn immediately onto a clean towel and remove the wax
paper. Spread with warm filling and roll with the aid of the towel,
sliding it onto a serving platter with the seam side down. Serves 6
to 8.
Filling
2 Tbs (30 ml) butter
4 shallots, finely chopped
4 medium mushrooms, chopped
1 cup (250 ml) cooked chopped spinach
1 cup (250 ml) chopped cooked ham
1 Tbs (15 ml) Dijon style mustard
1/4 tsp (1 ml) nutmeg
6 oz (150 g) cream cheese, softened
Salt and freshly ground black pepper to taste
Melt the butter in a skillet over moderate heat and saute the shallots
until tender. Add the mushrooms and cook for three minutes. Add the
remaining ingredients and stir until combined and heated through.
Makes about 2 cups (500 ml).
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