Caviar Roulade Recipes

Steps:

• Prepare the sponge roll and have it ready.
• Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
• Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each serving with a spoonful or so of the remaining sour cream. Top each serving with a dollop of caviar. Serve lukewarm or cold.

Steps:

• Stir egg yolks into bechamel, one at a time to incorporate. Season with salt, pepper and nutmeg.
• Beat whites with pinch of salt and cream of tartar to soft peak stage. Fold carefully into bechamel base, until egg white is completely incorporated.
• Grease a 10-by-15-inch jellyroll pan; line with wax paper and grease the paper. Sprinkle with 1/4 cup bread crumbs. Spread roulade base evenly in prepared baking pan.
• Bake at 425 degrees for 12 to 15 minutes or until lightly browned and puffed. Cool slightly, then spread with 1/4 cup bread crumbs and invert onto the back of another baking pan. Remove wax paper and allow to cool while preparing the filling.
• Mix shallots with watercress. Mix in fish, lemon juice and mayonnaise. Spread over roulade within one inch of the border. Roll roulade in the jellyroll fashion. Lift with spatula onto serving platter.
• Refrigerate, if desired. To serve return to room temperature.

Steps:

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Steps:

• Prepare the sponge roll and have it ready.
• Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll.
• Cut the salmon lengthwise into thin, one-quarter-inch strips. Arrange the strips down the length of the sponge roll in parallel rows, leaving about an inch of space between them. Sprinkle with the chopped dill. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
• Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each with a spoonful or so of the remaining sour cream. Top each serving with a small sprig of dill. Serve lukewarm or cold.