4 tbsp. butter
1/2 tsp. salt
2 c. milk
1/2 c. flour
1/8 tsp. white pepper
5 eggs, separated

Preheat oven to 400 degrees. Grease, line with wax paper and grease again a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Dust lightly with flour. Melt the butter in a saucepan, blend in the flour, salt and pepper. Gradually stir in the milk. Bring to a boil, stirring and cook one minute. Beat the yolks just to mix. Add a little of the hot sauce while beating. Return all to the pan and cook over medium heat one minute longer, stirring. Do not allow to boil. Set aside, cool to room temperature, stirring, do not allow to boil. Set aside, cool to room temperature, stirring occasionally. Beat the whites until stiff but dry and fold into the cooled sauce. Pour into the prepared pan and spread to form an even layer. Bake 12 to 15 minutes until well puffed and browned. Turn immediately onto a clean towel. Spread with one of the fillings and roll with the aid of the towel, sliding it onto a serving platter or board with the seam side down.

FILLING SEAFOOD:

2 tbsp. butter
4 med. size mushrooms, chopped
Shrimp, cooked
2 (3 oz.) pkgs. cream cheese, softened
1 tsp. dill
Salt & pepper
1 lb. lobster, or fresh crabmeat can be substituted for the shrimp
4 shallots (2 lbs.)

Melt the butter in a skillet and cook the shallots until tender. Add the mushrooms and cook until they give up their moisture and most of it has evaporated, about 3 minutes. Reserve several of the shrimp for garnish. Chop the remainder finely and add to the skillet. Add the dill and heat through. Stir in the cream cheese and season to taste with salt and pepper.

FILLING CHICKEN:

2 tbsp. butter
4 med. size mushrooms, chopped
4 preserved or fresh kumquats, chopped
3 tbsp. parsley, chopped
1 1/2 c. cooked chicken breast, finely chopped (about 1 whole breast, poached)
1/2 tsp. thyme
Salt & pepper
4 shallots, finely chopped
1/2 c. red apples, diced (skin on)
4 (3 oz.) pkgs. cream cheese

Melt the butter in a skillet and saute the shallots until tender. Add the mushrooms and cook until they give up their moisture and most of it has evaporated, about 3 minutes. Add the apple, kumquats, parsley, chicken, thyme, and then heat. Stir in the cream cheese and season to taste with salt and pepper.

This is quite grand. If you ever want to impress someone, make this for an appetizer, or a great luncheon dish. When my son got married, I made this for his bride's shower, and served it with a salad on the side.

SALMON FILLING:

2 tbsp. butter
1 lg. can red salmon
4 shallots
6 med. size mushrooms, chopped
2 (3 oz.) pkgs. cream cheese, softened
Salt & pepper
1 tbsp. dill

Melt butter in a skillet and cook the shallots until tender. Add the mushrooms and cook until they give up their moisture and most of it has evaporated, about 3 minutes. Clean the salmon of the dark skin and bones and add to the skillet. Add the dill and heat through. Stir in the cream cheese and season to taste with the salt and pepper. Can be prepared ahead and frozen. Take out of freezer and defrost at room temperature. When ready to serve heat for about 10 minutes at 350 degrees.

SERVE WITH CUCUMBER SAUCE:

1 c. sour cream
1/2 c. peeled, seeded & finely chopped cucumber
1/2 tsp. salt
1 tsp. dill
1 tsp. onion, finely chopped

Thoroughly mix all the ingredients. Refrigerate one to two hours before serving. Slice souffle and put sauce on the side of the plate.