Preheat the oven to 325 degrees and lightly grease
a 15 X 10 inch jelly roll pan. Place a layer of parchment paper over
the pan, leaving a few inches on one end hanging over. Grease the
parchment paper liberally. Beat the stock and flour together in a
medium heavy saucepan over medium heat until thickened. Remove from
the heat and let cool to room temperature. Mix in the egg yolks (make
sure the stock mixture is cool enough so that the egg yolks do not
"cook") until smooth. Season to taste with salt and pepper.
Add 1 cup of the cheese and mix well. In a separate bowl, beat the
egg whites until stiff, but not dry peaks form. Fold the egg whites
into the stock mixture. Gently spread the mixture into the prepared
jelly roll pan evenly. Bake for about 15 minutes, or until a toothpick
comes clean from the center. Over baking means you will not be able
to roll the roulade, so make sure it does not get overcooked. Remove
the roulade onto a work surface and work around all of the edges with
a small thin knife to remove the paper from the edges. Spread the
roulade with the remaining cheese, bacon, and chives. Roll the roulade
starting at the end with the excess paper and carefully remove the
paper as you roll. Place on a serving platter and slice to serve.
Serve with sour cream if desired.
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