Preparation:
Feather Soufflé Roll: Grease bottom and sides of a 15x10x1-inch jellyroll pan with vegetable oil. Line bottom of pan with wax paper, allowing paper to extend beyond ends of pan. Grease wax paper, flour wax paper and sides of pan. Set aside.
Combine flour and 1/2 cup milk in a small saucepan, stirring until well blended. Stir in remaining 1 cup milk. Cook over medium heat, stirring constantly, until thickened. Beat egg yolks in a small mixing bowl at high speed of an electric mixer until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in salt, pepper, and nutmeg. Transfer mixture to large bowl, and let cool.
Beat egg whites until stiff but not dry; fold into milk mixture. Spread evenly in prepared pan; bake at 375F for 20 to 25 minutes or until lightly browned.
Remove from oven; loosen edges of soufflé with a metal spatula. Immediately cover pan with a dampened cotton towel and invert pan and towel together, turning soufflé out onto towel. Carefully peel of wax paper.
Cover soufflé with a clean piece of wax paper, and starting at long side, role up soufflé, wax paper, and towel together. Cool completely on a wire rack; chill 3 to 4 hours.
Carefully unroll soufflé, spread with shrimp filling. Roll up tightly, wrap in plastic wrap. Chill 3 hours. Remove plastic wrap and cut into 27 (1/2-inch) slices, using an electric knife. Garnish with whole shrimp and fresh parsley sprigs if desired. Yield: 9 appetizer servings.
Shrimp Filling: Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Cover and chill. Peel, devein, and chop shrimp; set aside.
Combine cream cheese and next 5 ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in chopped shrimp and green onions.
Yield: about 1 1/2 cups. |
