Egg Roll (Roulade)
6 egg yolks, beaten
1/4 cup (1/2 stick) butter
½ cup all-purpose flour
1/8 teaspoon white pepper
2 cups milk
6 egg whites with ¼ teaspoon cream of tarter, beaten to stiff peaks
6 ounces thinly sliced ham
6 ounces thinly sliced provolone or Swiss cheese
An elegant gourmet breakfast.
Preheat oven to 375°
Line 10×15 jelly-roll pan with aluminum foil, extending the foil 1 inch beyond edges. Grease and flour foil.
Place eggs yolks into a large mixing bowl.
In 2 quart sauce pan, melt the butter over medium high heat. Add flour and pepper. Add the milk all at once, cooking until thick and bubbly. Remove form heat and slowly pour into egg yolks. Fold a little of the egg whites into the yolk mixture to lighten then repeat until all white is incorporated.
Spread mixture in prepared pan bake 20 minutes or until puffed and lightly set.
Meanwhile, prepare another piece of foil the size of the pan, grease and flour.
When the egg roll is baked immediately flip it over onto the new piece of foil and allow to cool at room temperature. When cool, place the filling ingredients evenly over the egg roll. Using the foil, roll up from the short side; place foil seam down on a baking sheet and refrigerate overnight.
When ready to bake, unwrap the egg roll and cut into 8 even pieces. Cover lightly with foil and bake at 375° for 40 minutes or until the filling is thoroughly heated and cheese is melted. Plate and serve topped with Creamy Herb Sauce.
Creamy Herb Sauce
2 teaspoons olive oil 1/4 cup Italian flat leaf parsley
1 Shallot 1/4 cup fresh basil
salt and pepper to taste 1/2 teaspoon dried rosemary
1 1/2 cups heavy cream or half and half
1 tablespoon cornstarch
1 tablespoon Dijon-style mustard
1/2 teaspoon sugar
Sauté finely chopped shallot in olive oil with salt and pepper. Finely chop parsley and basil and add to the sauté along with the rosemary. Add the cornstarch and mustard to the cream and whisk briskly to combine. Add cream mixture to the pan and bring to a slow boil. Immediately reduce heat and let simmer 5 minutes until thick. If mixture is gets too thick, add a little more cream. Top each roulade with sauce.