Chicken Roulade appetizers

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

 * 1) Lightly greese 15 x 10 inch jelly-roll pan or baking sheet with edge.
 * 2) Line with parchment paper or foil, shiny side up.
 * 3) Coat generously with butter or margarine and flour lightly.
 * Roulade
 * 1) In medium saucepan over medium heat, melt butter or margarine.
 * 2) Stir in flour and cook for 1 minute.
 * 3) Add milk.
 * 4) Cook and stir until mixture comes to boil, simmer for 2 minutes.
 * 5) Remove from heat.
 * 6) Beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce.
 * 7) season with salt, nutmeg and pepper.
 * 8) Pour into medium bowl and cool slightly.
 * 9) Beat egg whites with cream of tatar util stiff but not dry.
 * 10) Gr ently fold into sauce.
 * 11) Spread mixture in prepared pan.
 * 12) bake in a 375 degree oven for 15 to 20 minutes or until golden and top feels firm.
 * 13) Let stand 5 minutes.
 * 14) Invert roulade on clean tea towel.
 * 15) Carefully peel off paper in strips.
 * 16) Cool completely.
 * 17) Cut crosswise in half to make 2 rectangles 10 inches wide.


 * Filling
 * 1) Combine all ingredients.
 * 2) Spread filling over both rectangles.
 * 3) Starting with a 10 inch side, roll up both rectangles.
 * 4) Wrap separately with plastic film and refrigerate for at least 1 hour. (May be prepared 2 days ahead.)
 * 5) Cut into 1/2 inch slices.