White Sauce and Roulade Mixture

Filling

Topping

Lightly butter bottom and sides of 11-by-16 inch baking sheet or jelly-roll pan. Line with buttered parchment paper. Preheat oven to 375 degrees.

To make white sauce for roulade and filling, separate eggs, placing whites in large bowl. Melt butter in 21/2-quart saucepan, and stir in flour until smooth. Add milk all at once, and whisk over medium-high heat until thick and smooth. Season sauce with salt, pepper, and nutmeg. Remove from heat, and reserve half for filling.

To make roulade mixture, mix egg yolks and cheese into remaining half of sauce. Beat whites until stiff peaks form. Gently stir 1/4 of whites into warm sauce. Then carefully fold in remaining egg whites. Do not overmix. Quickly spread mixture in prepared pan. Bake for 12 to 15 minutes or until surface is lightly browned, puffed, and firm to the touch. Remove from oven when done, cover with clean dish towel, and invert on counter. Remove parchment paper, and let cool slightly.

To make filling, melt butter in large skillet, add shallots and mushrooms, and gently cook 6 to 7 minutes. Then add spinach, cook a few minutes to evaporate moisture, and add cream, reserved sauce, crabmeat, salt, and pepper. Mix well, and cook until just thickened.

To assemble, spread warm filling evenly over baked roulade, leaving 1-inch margin on all sides. Roll up, starting with long side (use dish towel to help), and place seam-side down on heavy-duty foil. (At this point, roulade can be wrapped and refrigerated overnight.) Place on inverted large baking sheet, top with Emmenthaler, and heat in 350-degree oven for 12 to 15 minutes. Transfer roulade carefully onto heated porcelain or stainless-steel platter, cut into 12 portions, and serve hot.