butter for baking pan
1/4 c. butter
1/4 c. flour
Pinch each ground nutmeg & cayenne pepper
1/2 tsp. salt
3/4 c. milk
6 eggs, separated
1/4 tsp. cream of tartar
3 tbsp. grated Parmesan cheese
1/2 c. grated Swiss cheese

MUSHROOM FILLING:

3/4 lb. mushrooms
1/4 c. butter
1/4 c. finely chopped shallots or mild onion & finely chopped ham
1/4 tsp. salt & dried tarragon
1/4 c. cream

Preheat oven to 350 degrees. Butter a 15 to 10 inch shallow baking pan, line bottom with waxed paper and butter it generously.

Melt the 1/4 cup butter in a medium saucepan over medium heat. Stir in flour, nutmeg, cayenne and salt; cook, stirring, until bubbly. Remove from heat and gradually blend in milk. Cook, stirring constantly, until mixture thickens and pulls away from sides of pan.

In a large bowl using a wire whisk, beat egg yolks. Gradually blend in thickened sauce. In another large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into egg yolk mixture. Spread in prepared pan. Bake until roulade is puffy and surface is firm when pressed lightly (15-20 minutes). Invert onto a large sheet of aluminum foil on a baking sheet. Peel off waxed paper. Spread evenly with mushroom filling; sprinkle with Parmesan cheese.

Starting from a long edge, roll up carefully. Place roll in center of foil. Sprinkle top with Swiss cheese. Broil, about 4 inches from heat, until cheese is melted and lightly browned (3-4 minutes). Serves 4-6.

Mushroom Filling: Finely chop mushrooms. In a large frying pan over medium-high heat, melt butter. Add mushrooms, shallots and ham. Cook, stirring, until liquid is gone and mushrooms lightly browned. Stir in salt, dried tarragon and cream. Cook, stirring, until most of liquid is gone. Makes about 1 3/4 cups.