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"From Sandi's Recipe File"

Recipe Source: 1988 Best-Recipes Yearbook from Better Homes and Gardens Eggs & Cheese Recipe File Serving Size: 8 servings Have this recipe emailed to you!

Prosciutto Souffle Roll in Parsley Sauce Amount Ingredient 1/4 cup margarine or butter 1/2 cup all-purpose flour 1/8 teaspoon ground white pepper 2 cups milk 6 beaten egg yolks 6 egg whites 1/4 teaspoon cream of tartar 6 ounces thinly sliced prosciutto or ham 6 ounces thinly sliced provolone cheese   Parsley sprigs Parsley Sauce:   1 cup parsley leaves 2 cut-up shallots 2 teaspoons dried basil or oregano, crushed 1 1/2 cups whipping cream 1 tablespoon cornstarch 1 tablespoon Dijon-style mustard

Preparation Instructions:

Line a 15x10x1 inch baking pan with foil, extending foil 1 inch beyond edges of pan. Grease and lightly flour the foil. Set pan aside.
For souffle, in a 2 quart saucepan melt margarine or butter. Stir in flour and pepper. Add milk all at once. Cook and stir till mixture is thickened and bubbly. Remove from heat.
In a medium mixing bowl slowly stir milk mixture into egg yolks.
In a large mixer bowl beat the egg whites and cream of tartar till stiff peaks form (tips stand straight). Fold a little of the beaten whites into the yolk mixture. Fold the yolk mixture into the remaining beaten egg whites. Spread in the prepared pan.
Bake in a 375 degree oven about 20 minutes or till puffed and slightly set.
Immediately loosen souffle from the pan. Turn out onto another large piece of foil. (Remove and discard foil that lines pan.) Place prosciutto or ham and provolone cheese in a thin layer on top of souffle.
Use foil to roll up souffle from one of the short sides. Lightly grease the 15x10x1 inch baking pan. Return roll to pan. Cover; chill up to 24 hours.
To serve, heat roll, covered, in a 375 degree oven about 40 minutes or till heated through. Loosen the ends of the roll where the cheese has melted onto the foil. Using large spatulas transfer the roll to a platter.
Slice the roll with a serrated knife. Serve the slices atop Parsley Sauce. Garnish with parsley if desired. Makes 8 servings.

Parsley Sauce: In a blender container or food processor bowl combine 1 cup parsley leaves, shallots and dried basil. Cover and blend or process till finely chopped.
Add whipping cream, cornstarch and mustard. Cover and blend or process till nearly smooth. (Do not overblend.) Transfer to a screw-top jar. Cover and chill up to 3 days.
To serve, shake mixture in jar. Transfer to a 1 1/2 quart saucepan. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Makes 2 cups sauce.

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