Ham and Cheese Roulade Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupGourmet
Ingredients
| Frozen omelet (from High-Hat Swiss Souffle) - 1 | ||
| Butter/Margarine | 4 Tablespoon | |
| All-purpose flour - 3 tablespoons | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Milk | 2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1 Can (10oz) | |
| Ham package | 1 , boiled | |
| Slivered almonds - 1/4 cup, chopped toasted (from a 5-ounce can) | ||
| Pimiento Parsley - 1 tablespoon, chopped | ||
| Pimiento | 1/2 | |
Directions
GETTING READY
1. Cover baking pan with wax paper, then wrap in foil and freeze.
2. Setting aside 6 of the prettiest mushrooms for garnish, chop the remaining and keep aside.
3. About 1 hour before serving, remove omelet from freezer and unwrap.
4. Bake in slow oven (325°) 50 minutes until golden-brown and top springs back when lightly pressed with fingertip.
MAKING
5. In a medium-size saucepan, melt 3 tablespoons of the butter or margarine.
6. Stir in flour, salt and pepper and cook, stirring constantly, until bubbly.
7. Stir in milk and continue cooking and stirring until sauce thickens and boils 1 minute.
8. Stir in chopped parsley and set aside.
9. In a medium-size frying pan saute celery in remaining 1 tablespoon butter or margarine until soft and remove from heat.
10. Stir chopped mushrooms into celery mixture with ham, almonds and chopped pimiento and stir in 1/2 cup of the parsley sauce.
FINALIZING
11. To remove omelet from pan loosen around edge with a spatula and cover with wax paper or foil. Place a large cookie sheet or tray on top and quickly turn upside down.
12. Lift off pan and peel off wax paper.
13. Spread ham mixture evenly over omelet and starting at a short end, roll up, jelly-roll fashion, lifting wax paper or foil as you roll to steady and guide it.
14. Lift onto a serving platter with two wide spatulas.
15. Heat parsley sauce again until hot and spoon about 1/2 cup over roll.
SERVING
16. Garnish with saved mushrooms, parsley and rolled strips of pimiento threaded onto wooden picks.
17. Slice roll and serve with remaining sauce.
1. Cover baking pan with wax paper, then wrap in foil and freeze.
2. Setting aside 6 of the prettiest mushrooms for garnish, chop the remaining and keep aside.
3. About 1 hour before serving, remove omelet from freezer and unwrap.
4. Bake in slow oven (325°) 50 minutes until golden-brown and top springs back when lightly pressed with fingertip.
MAKING
5. In a medium-size saucepan, melt 3 tablespoons of the butter or margarine.
6. Stir in flour, salt and pepper and cook, stirring constantly, until bubbly.
7. Stir in milk and continue cooking and stirring until sauce thickens and boils 1 minute.
8. Stir in chopped parsley and set aside.
9. In a medium-size frying pan saute celery in remaining 1 tablespoon butter or margarine until soft and remove from heat.
10. Stir chopped mushrooms into celery mixture with ham, almonds and chopped pimiento and stir in 1/2 cup of the parsley sauce.
FINALIZING
11. To remove omelet from pan loosen around edge with a spatula and cover with wax paper or foil. Place a large cookie sheet or tray on top and quickly turn upside down.
12. Lift off pan and peel off wax paper.
13. Spread ham mixture evenly over omelet and starting at a short end, roll up, jelly-roll fashion, lifting wax paper or foil as you roll to steady and guide it.
14. Lift onto a serving platter with two wide spatulas.
15. Heat parsley sauce again until hot and spoon about 1/2 cup over roll.
SERVING
16. Garnish with saved mushrooms, parsley and rolled strips of pimiento threaded onto wooden picks.
17. Slice roll and serve with remaining sauce.
Chef
