Rolled Souffle With Shrimp Filling

“From the Earl Peyroux cookbook again. This one sounds really yummy!”
1hr 30mins

Ingredients Nutrition


  1. Line a jelly roll pan with waxed paper, and butter and flour it.
  2. In a saucepan, add milk to flour, and cook while stirring until thick.
  3. Beat in egg yolks, one at a time.
  4. Add salt, pepper, and nutmeg.
  5. Beat egg whites, and then fold flour mixture into whites.
  6. Add cheese, and pour mixture onto jelly roll pan.
  7. Bake at 375 degrees for 18-20 minutes.
  8. Turn souffle out onto dampened kitchen towel and remove waxed paper.
  9. Spread souffle with shrimp filling and roll up jelly roll fashion.
  10. Place on serving dish and garnish with remaining Bechamel sauce.
  11. Shrimp Filling:.
  12. Saute green onions in butter.
  13. Add the wine and shrimp and cook 5 minutes.
  14. Add salt, pepper, and mushrooms and simmer 5 minutes more.
  15. Blend in 1 cup Bechamel sauce.
  16. Bechamel Sauce:.
  17. Melt butter in heavy saucepan.
  18. Add flour and blend with a whisk.
  19. Gradually add milk while whisking, and cook until sauce has thickened.
  20. Add seasonings.

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