SOUFFLE ROLL:

4 tbsp. butter
1/2 c. flour
1/2 tsp. salt
1/8 tsp. white pepper
2 c. milk
5 eggs, separated

HAM & SPINACH FILLING:

2 tbsp. butter
4 shallots, finely chopped
4 med. mushrooms, chopped
1 c. cooked, drained, chopped spinach (frozen)
1 c. finely chopped ham
1 tbsp. Dijon mustard
1/4 tsp. nutmeg
6 oz. cream cheese, softened
Salt & fresh pepper to taste

Grease, line with wax paper; grease again and dust with flour a 15 1/2 x 10 1/2 x 1 inch jelly roll pan.

Melt butter in saucepan. Blend in flour, salt and pepper. Gradually stir in milk. Boil, stirring and cook 1 minute. Beat yolks to just mix. Add a little hot sauce while beating. Return all to pan. Cook medium heat 1 minute, stirring. DO NOT BOIL; set aside. Cool to room temperature, stirring occasionally.

Beat egg whites until stiff, but not dry. Fold into cooled sauce. Pour into jelly roll pan and spread to form even layer. Bake 25-30 minutes until well puffed and browned. Turn onto a dish towel. (Peel off wax paper.) Spread with warm filling and roll with the aide of the towel, sliding it onto a serving platter, seam-side down.

On day serving, bring to room temperature at least 2 hours. Reheat 15-20 minutes at 325 degrees (preheated oven).

HAM-SPINACH FILLING:

Melt butter in skillet and saute shallots until tender. Add mushrooms and cook until they give up their moisture and it evaporates (3 minutes). Add drained spinach, ham, mustard and nutmeg. Heat while stirring. Stir in cream cheese and season to taste with salt and pepper. Yield: 6 luncheon servings.