Here at the Convent we love to give attention to birthdays, be they big or little. Last week I had a very BIG one (85!) and it was celebrated in a very big way, especially featuring an abundance of beautiful spring flowers and fabulous food — two of my main passions.
The day was launched with an outstanding brunch including many of the old favorites I’d used over the years for guests, retreats and special events. This Swiss Omelet Roll was a specialty that brought back many memories, and made for much meaningful conversation as we re-lived the occasions when it was served.
CHANGE SERVING SIZE
- ½ cup mayonnaise
- 2 tablespoons flour
- 1 cup milk
- 12 egg(s)
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 ½ cups ham finely chopped
- 1 cup Swiss cheese (4 ounces)
- ¼ cup onion(s) green, chopped
- Mustard Sauce:
- 1 cup mayonnaise
- 2 tablespoons mustard prepared
- 2 tablespoons onion(s) green, chopped
- Combine mayonnaise and flour.
- Gradually add milk and beaten egg yolks; cook, stirring constantly over low heat until thickened.
- Remove from heat; cool 15 minutes.
- Fold mayonnaise mixture and seasonings into stiffly beaten egg whites.
- Pour into 15 ½" x 10 ½" jelly roll pan lined with wax paper, brushed with mayonnaise.
- Bake at 425 degrees Fahrenheit for 20 minutes.
- Invert pan on towel; carefully remove wax paper.
- Cover with combined ham, cheese, and green onion.
- Roll from narrow end, lifting with towel while rolling.
- Combine sauce ingredients; mix well.
- Serve omelet seam down; top with mustard sauce.
- Garnish with watercress (or parsley) and tomato slices.