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Same ingredients as in Souffle with Three Cheeses except:

no extra egg white


With these additions:

1 cup sour cream

1 recipe Red Pepper and Tomato Sauce, unsieved

2 tablespoons beurre manie (equal parts butter and flour)

1 cup (4 ounces) julienne of spicy sausage or smoked ham


1/4 cup minced fresh herbs

2 tablespoons unsalted butter, melted





Preheat the oven to 350 degrees.  Line a 10 X 15 inch jelly roll pan with generously buttered wax paper or parchment.  Smooth the souffle over this surface as evenly as possible and bake for 15 minutes or until it is puffed, firm and lightly browned.  Let it cool to room temperature on a rack


Cook the Sauce but do no sieve it.  Instead add the beurre manie one tablespoon at a time to thicken it.  When it has cooled, fold in the meat.


Generously butter a 20 inch strip of wax paper and turn the souffle over onto it.  Gently roll back the paper on which the roulade baked.  Spread on the sour cream.  Spread on the Sauce and meat mixture and sprinkle with herbs.     Roll the roulade along the long edge and lift gently in the bake pan.  Spread on the melted butter and bake for 10 minutes.  Serve immediately from the oven.



Yield: 6 servings








3 tablespoons olive oil

2 tablespoons shallots, minced

1 teaspoon garlic, minced

3 medium red bell peppers (1 pound) chopped

1 pound Italian plum tomatoes, chopped

1 cup V-8 or tomato juice

bouquet garni: 1 bay leaf, 1/2 teaspoon oregano, 3 sprigs

fresh parsley, 3 strips lemon zest)

salt and freshly ground white pepper, to taste

sugar, if needed





Heat the oil in a deep 10 inch skillet.  Saute the shallots for a minute or two until they begin to wilt.  Stir in the garlic and continute cooking another minute.  Add the pepper and tomato pieces to the pan continuing to stir them as they warm and soften.  Pour in the V-8, and bring to a simmer.  Submerge the bouquet garni, cover the pot and cook the vegetables over medium low heat for until they are soft, about 20 minutes.


Off the heat, remove the seasonings and pass the mixture through the finest mesh in your food mill.  Season with salt, pepper, and sugar to taste.  Reheat the sauce to just below the simmer at serving time.


Adapted from recipes in Julia Child's Mastering the Art of French Cooking

Yield: 3-1/3 cups