Gruyere Salad Roulade(Serves 6 To 8)

• 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

1. Heat the oven to gas mark 6/400u0b0/200u0b0 C.
2. 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.
3. Mix the breadcrumbs
4. and grated Gruyere together in a mixing bowl.
5. Mix in the yolks of the eggs and the cream. Season with salt and 2 to 3 pinches of cayenne pepper.
6. Stir in the warm water to soften the mixture.
7. 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.

fresh white breadcrumbs, gruyere cheese, eggs, cream, water, mayonnaise, crisp lettuce, tomatoes, mushrooms, fresh chives, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808144 (may not work)