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Swiss Omelet Log
Mention of using a jelly
roll pan reminded me of an omelet big enough serve a lot of
people. I presented this at the buffet brunch served at a hotel
overlooking Spokane with some success when I was chef there about
30 years ago. This could serve up to 12 people.
1 C mayonnaise
2 Tbsp yellow mustard
2 Tbsp scallions, chopped
½ C mayonnaise
2 Tbsp flour
1 C milk
12 eggs, separated
¼ tsp cream of tartar
½ tsp salt
½ tsp pepper
1½ C ham, chopped
1 C Swiss cheese, shredded
¼ C scallions, chopped
1 bunch water cress
Preheat oven to 425ºF
Combine the cup of mayonnaise, mustard and chopped scallions and chill. Combine flour and the ½ cup of mayonnaise, gradually whisking in the milk. Add the egg yolks and blend well, adding the salt and pepper. Place this in a bain marie and whisk over simmering water until thickened. Set aside and cool for 15 minutes. Beat the egg whites with the cream of tartar until stiff peaks form. Fold in the cooled custard.
Line a jellyroll pan with wax paper. Spray the wax with vegetable spray and dust lightly with flour. Spread the egg mixture in the pan and bake for 15 minutes. When done, lay a clean tea towel on the omelet and invert the pan. Remove the pan and the wax paper.
Spread the shredded cheese, diced ham and the ¼ cup chopped scallion s over the omelet. Picking up the towel on the narrow end of the omelet, lift and roll it into a log. Place the log on a platter and garnish with sprigs of watercress and some of the chilled sauce. This serves well at room temperature or slightly chilled.