Try this Leek and Bacon Roulade recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. In a skillet cook the bacon over medium heat, stirring occasionally, until it is just crisp, transfer it with slotted spoon to a paper towel lined plate and pour off all but 1 tablespoon of the fat. Cook the leeks in the fat and the butter over medium low heat, stirring, until they are softened, stir in the cream, and bring the liquid to a boil. Simmer the mixture, stirring occasionally, until it is thickened and the cream is absorbed, remove the skillet from the heat, and stir in the Parmesan, the caraway seeds, the parsley the mustard, the bacon, and salt and pepper to taste. Spread the filling over the warm egg sponge in an even layer, leaving a 1-inch border all around, roll the roulade jelly-roll fashion, beginning with a long side, and trim the ends on the diagonal. With the aid of the towel and the wax paper transfer the roulade, seam side down, to an ovenproof platter, spread it gently with the butter, and sprinkle it with the Parmesan. Bake the roulade for 10 minutes, or until it is heated through and the Parmesan is melted. Yield: 8 first course servings Recipe by: Cooking Live Show #CL8934 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1118g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1694 | ||
Calories from Fat: 1599 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 177.7g | 237 % | |
Saturated Fat 111.1g | 555 % | |
Monounsaturated Fat 47.7g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 497.4mg | 153 % | |
Sodium 1246.3mg | 43 % | |
Potassium 246.4mg | 6 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.9g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1694
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