Gruyere Salad Roulade(Serves 6 To 8) - cooking recipe

Ingredients

a little grated Parmesan
2 oz. (50 g) fresh white breadcrumbs
6 oz. (175 g) Gruyere cheese, finely grated
4 eggs (size 2), separated
1/4 pt. (150 ml) single cream
2 Tbsp. (2 x 15 ml spoon) warm water
4 to 5 Tbsp. (4 to 5 x 15 ml spoon) mayonnaise
1/4 to 1/2 crisp lettuce, shredded
2 to 3 tomatoes, finely sliced
1 oz. (25 g) mushrooms, finely sliced
1 Tbsp. (15 ml spoon) fresh chives or mint leaves, chopped
salt, cayenne pepper and black pepper
a bunch of watercress to garnish

Preparation

Heat the oven to gas mark 6/400\u00b0/200\u00b0 C.
Line a large Swiss roll tin (approximately 13 x 9-inches, 33 x 23 cm) with a piece of greased greaseproof paper and sprinkle with a little grated Parmesan.
Mix the breadcrumbs
and grated Gruyere together in a mixing bowl.
Mix in the yolks of the eggs and the cream. Season with salt and 2 to 3 pinches of cayenne pepper.
Stir in the warm water to soften the mixture.
Add a pinch of salt to the egg whites and whisk until they stand in soft peaks, then fold gently into the cheese mixture with a metal spoon.