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1
Feather Souffle Roll: Grease bottom and sides of a 15x10x1-inch jellyroll pan with vegetable oil.
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2
Line bottom of pan with wax paper, allowing paper to extend beyond ends of pan.
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3
Grease wax paper, flour wax paper and sides of pan.
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4
Set aside.
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5
Combine flour and 1/2 cup milk in a small saucepan, stirring until well blended.
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6
Stir in remaining 1 cup milk.
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7
Cook over medium heat, stirring constantly, until thickened.
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8
Beat egg yolks in a small mixing bowl at high speed of an electric mixer until thick and pale.
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9
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
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10
Stir in salt, pepper, and nutmeg.
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11
Transfer mixture to large bowl, and let cool.
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12
Beat egg whites until stiff but not dry; fold into milk mixture.
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13
Spread evenly in prepared pan; bake at 375 for 20 to 25 minutes or until lightly browned.
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14
Remove from oven; loosen edges of souffle with a metal spatula.
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15
Immediately cover pan with a dampened cotton towel and invert pan and towel together, turning souffle out onto towel.
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16
Carefully peel of wax paper.
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17
Cover souffle with a clean piece of wax paper, and starting at long side, role up souffle, wax paper, and towel together.
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18
Cool completely on a wire rack; chill 3 to 4 hours.
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19
Carefully unroll souffle, spread with shrimp filling.
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20
Roll up tightly, wrap in plastic wrap.
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21
Chill 3 hours.
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22
Remove plastic wrap and cut into 27 ( 1/2-inch) slices, using an electric knife.
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23
Garnish with whole shrimp and fresh parsley sprigs if desired.
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24
Shrimp Filling: Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
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25
Drain well; rinse with cold water.
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26
Cover and chill.
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27
Peel, devein, and chop shrimp; set aside.
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28
Combine cream cheese and next 5 ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until smooth.
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29
Stir in chopped shrimp and green onions.
