Rolled Soufflé for a Crowd

Name: Rolled Soufflé for a Crowd
Yield: Serves 10 to 12
Cuisine: Europe, French
Ingredients: 3/4 cup, all-purpose flour; 6 tablespoons, unsalted butter, melted; 1 teaspoon, salt; 1/2 teaspoon, pepper; 2 3/4 cups, milk; 1 1/2 ounces, Parmesan cheese, grated (3/4 cup); 10 large, eggs, separated; 1/2 teaspoon, cream of tartar; 10 ounces, frozen chopped spinach, thawed and squeezed dry; 4 ounces, Gruyère cheese, shredded (1 cup); 3 tablespoons, minced fresh chives; 2 tablespoons, milk; 1/2 teaspoon, pepper; 1/4 teaspoon, salt

Main Courses
Europe
French
Eggs & Dairy
Eggs
Make Ahead
Breakfast & Brunch

Appears in Cook's Country April/May 2012

Could this roulade be the perfect solution to the problem of what to serve company for brunch? Or were its proponents full of hot air?

SERVES 10 to 12

TIME 1¾ hours, plus 30 min cooling

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