Spinach, Cream Cheese and Prawn - or Smoked Salmon - Roulade,
Serve as Starter, or part of a Summer buffet.
Heat oven to 190c and line a 12x8 swiss-roll tin with lightly greased Bakewell paper.
Four separated eggs.2 level tabsp. grated parmesan cheese. 1 med tub cream cheese + 200grm.drained Prawns ('Maine' are best' from 'best' supermkt.) or 200grms.smoked salmon.200grm cooked, chopped spinach.
175grm drained weight cottage cheese.30grm each of butter and plain flour and a little milk. I med-sized finely chopped onion, softened in a little oil
Melt butter, stir in flour and then milk to make small quantity of thick-ish sauce. Season well and set aside. Blend spinach with one generous tabsp. sauce and the egg yolks and onion - season with pepper and grated nutmeg and fold in parmesan and cottage cheese.
Fold in stiffly beaten egg-whites. Spread mixture evenly into tin and bake for 15 mins. Remove and cover with clean T towel - cool, and invert onto a table: T towel at bottom.
When cold, trim edges. spread over cream cheese and prawns or smoked salmon. Make a nick about 4cm along roll-up edge and roll roulade. with help of t. towel
Decorate as desired and serve in slices.
from SINGING TO THE GOLDFISH