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1
Lightly grease 15 x 10-inch jelly-roll pan or baking sheet with edge.
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2
Line with parchment paper or foil, shiny side up.
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3
Coat generously with butter or margarine and flour lightly.
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4
Roulade---------------.
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5
In medium saucepan over medium heat, melt butter or margarine.
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6
Stir in flour and cook for 1 minute.
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7
Add milk.
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8
Cook and stir until mixture comes to boil, simmer for 2 minutes.
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9
Remove from heat.
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10
Beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce.
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11
Season with salt, nutmeg and pepper.
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12
Pour into medium bowl and cool slightly.
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13
Beat egg whites with cream of tartar until stiff but not dry.
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14
Gently fold into sauce.
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15
Spread mixture in prepared pan.
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16
Bake in a 375F oven for 15 to 20 minutes or until golden and top feels firm.
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17
Let stand 5 minutes.
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18
Invert roulade on clean tea towel.
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19
Carefully peel off paper in strips.
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20
Cool completely.
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21
Cut crosswise in half to make 2 rectangles 10 inches wide.
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22
Filling----------.
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23
Combine all ingredients.
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24
Spread filling over both rectangles.
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25
Starting with a 10 inch side, roll up both rectangles.
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26
Wrap separately with plastic film and refrigerate for at least 1 hour.
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27
(May be prepared 2 days ahead.)
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28
Cut into 1/2 inch slices.
