| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Fowl & game, To post |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 5 |
tb |
Flour |
| 2 |
c |
Chicken Broth |
| 2 |
tb |
White Wine; Sherry, Or Lemon Juice |
| 2/3 |
c |
Cream |
| 2 |
|
Egg Yolks |
|
|
Salt And Pepper; to taste |
| 4 |
sl |
Toasted Bread |
| 4 |
|
Thin Slices Ham |
| 4 |
sl |
Chicken |
|
|
Parmesan Cheese |
INSTRUCTIONS
Make a white sauce of butter, flour, chicken broth, and wine. Beat cream
and egg yolks together and add to sauce. Season with salt and pepper. Top a
slice of toast with slices of ham and chicken. Pour sauce over all and
sprinkle with Parmesan cheese. Broil until cheese melts.
Makes 4 open-faced sandwiches.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Craig M. Wilson Posted to MC-Recipe Digest V1 #689 by Bill
Spalding <billspa@icanect.net> on Jul 25, 1997
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