Lunch: Sardine Roulade with Jalapeño, Monterey Jack, and Tomato Sauce
Ingredients
3 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/4 cups milk
4 large eggs, separated, the whites at room temperature
Instructions
Prepare the egg sponge and while it is baking make the sauce.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
