| 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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