Serves: 6
Total Calories: 552
For spinach roll: Grease a 10 x 15-inch jelly roll pan line with wax paper. Grease paper and sprinkle lightly with fine dried bread crumbs. Cook spinach according to package directions and drain well, removing as much moisture as possible. In bowl, combine spinach with butter or margarine stir in salt, pepper and nutmeg. Beat egg yolks until light and lemon colored fold into spinach. Beat egg whites with 1/4 teaspoon cream of tartar until stiff but not dry peaks. Fold into spinach mixture spread evenly in jelly roll pan. Sprinkle lightly with Parmesan cheese. Bake in a preheated 350° F oven for 15 to 18 minutes or until firm. Invert onto a greased piece of foil slightly larger than pan. Carefully remove wax paper from spinach. Prepare the following wine sauce.
For wine sauce: Combine wine with onion and tarragon in saucepan bring to boil, cover and simmer 15 minutes. Add 4 tablespoons chicken broth to cornstarch blend well and add remaining chicken broth. Add to wine mixture stir in tomato paste. Cook over medium heat, stirring until thickened. Add half-and-half slowly while stirring to blend well. Do not boil. Add diced ham. Spread half of wine sauce onto the baked spinach. With the aid of foil, roll baked spinach up lengthwise and onto a serving platter. Spoon remaining wine sauce over roll and garnish with a little chopped parsley.
Note: The wine sauce without the ham is good to use on baked ham, fish, chicken or green vegetables.
This Ham-Spinach Roll With Tarragon-Wine Sauce recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
