|Butter||2 Ounce (60 Gram)|
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Eggs||3 , separated|
|Egg white||1 (Extra Required)|
|French mustard||1 Teaspoon|
|Sour cream||2 Tablespoon|
|For chive sauce|
|Butter||1 Ounce (30 Gram)|
|Water||1⁄4 Cup (4 tbs)|
|Chicken stock cube||1|
|Lemon juice||1 Tablespoon|
|Chopped chives||2 Tablespoon|
Melt butter in saucepan, add flour, stir 1 minute; add milk, stir until mixture boils and thickens.
Add salt, pepper and mustard, mix well, add cheeses, stir in egg yolks, one at a time.
Beat egg whites until soft peaks form, fold into cheese mixture.
Pour mixture into greased grease proof paper lined 30cm x 25cm (12in x 10in) swiss roll tin; bake in hot oven 15 minutes or until puffed and golden brown.
Remove from oven, turn out onto wire rack covered with greaseproof paper.
Carefully remove lining paper.
Spread filling over with a spatula.
Holding the paper with both hands, gently roll roulade up.