Chicken Roulade appetizers

Description
Nice looking, light, appy with great taste.



Ingredients
Roulade


 * 1/4 cup butter or margarine
 * 1/3 cup all-purpose flour
 * 1 1/2 cups milk
 * 6 egg yolks
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground nutmeg
 * 1/4 teaspoon pepper
 * 6 egg whites
 * 1/2 teaspoon cream of tartar

Filling


 * 1 1/2 cups chopped, cooked chickens
 * 1/2 cup toasted sliced almonds
 * 1/4 cup chopped fresh parsley
 * 2 green onions, chopped
 * 2 teaspoons curry powder (optional)
 * 1/4 teaspoon salt

cayenne pepper


 * 1/2 cup mayonnaise

Directions

 * Lightly greese 15 x 10 inch jelly-roll pan or baking sheet with edge.
 * Line with parchment paper or foil, shiny side up.
 * Coat generously with butter or margarine and flour lightly.
 * -Roulade---.
 * In medium saucepan over medium heat, melt butter or margarine.
 * Stir in flour and cook for 1 minute.
 * Add milk.
 * Cook and stir until mixture comes to boil, simmer for 2 minutes.
 * Remove from heat.
 * Beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce.
 * season with salt, nutmeg and pepper.
 * Pour into medium bowl and cool slightly.
 * Beat egg whites with cream of tatar util stiff but not dry.
 * Gently fold into sauce.
 * Spread mixture in prepared pan.
 * bake in a 375 degree oven for 15 to 20 minutes or until golden and top feels firm.
 * Let stand 5 minutes.
 * Invert roulade on clean tea towel.
 * Carefully peel off paper in strips.
 * Cool completely.
 * Cut crosswise in half to make 2 retangles.
 * 10 inches wide.
 * --filling--.
 * Combine all ingredients.
 * Spread filling over both retangles.
 * Starting with a 10 inch side, roll up both rectangles.
 * Wrap separately with plastic film and refrigerate for at least 1 hour.
 * (May be prepared 2 days ahead.) Cut into 1/2 inch slices.