A spoon full of mixed berries goes well with this roulade, which is much easier to make than it looks.
1/3 cup butter or margarine
½ cup all- purpose flour
2 cups milk
1/8 teaspoon ground black pepper
6 large eggs, separated, at room temperature
1 package (8 ounces) thin sliced American cheese (12 slices)
¼ cup watercress leaves
6 ounces thin sliced packaged ham (6 slices)
Watercress Sprigs
In a medium size saucepan, melt butter over moderate heat. Stir in flour and cook until bubbly, about one minute. Remove the pan from the heat. Using a wire whisk, gradually stir in milk. Return to a medium heat; cook, staring constantly, until thickened, about four minutes. (do not boil) remove the pan from the heat. Stir in pepper.
Preheat the oven to 400°F. In a small bowl, beat egg yolks lightly. Beat in a small amount of the hot milk mixture. Slowly stir mixture into the remaining hot milk mixture and set it aside.
Grease a 15.5 x 10.5” jelly roll pan. Line the bottom with wax paper; grease and flour the paper. In in large bowl, using an electric mixer, beat egg whites until stiff but not dry. Fold the yolkmixture gently into the beaten whites. Spread into prepared pan. Bake until the surface is firm, 20 to 25 minutes, maintain the oven temperature.
Cover the omelet with aluminum foil and invert it’s onto a large baking sheet, top side down. Peel off the wax paper. Arrange cheese slices evenly over the omelette, sprinkle with watercress and top with ham
Starting from a short edge, Roll up the omelette, using the foil to help lift it as it is rolled. Transfer the omelette, seam side down, to an oven safe serving platter. Place the platter in the oven until roulade is heated through, 3 to 4 minutes.
