| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats, Vegetables | Swiss | Cheese/eggs, Pork/ham, Snacks, Swiss, Vegetables | 5 | Servings |
INGREDIENTS
| 5 | Brown bread, toasted | |
| 150 | g | Raw smoked ham, sliced |
| such as Parma ham | ||
| 250 | g | Emmental cheese, sliced |
| 400 | g | Mushrooms in season |
| 1 | Shallot, chopped | |
| 40 | g | Butter |
| 20 | g | Flour |
| 1 | Dry white wine | |
| 1 | Brown stock | |
| 1 | Cream | |
| Marjoram | ||
| Salt | ||
| Pepper, freshly ground | ||
| Parsley, chopped | ||
| 5 | Unpeeled pears, poached in | |
| syrup | ||
| 25 g = 1 oz. | ||
| 1 dl = 3.5 fl. oz. | ||
| 2.5 dl = 1 cup |
INSTRUCTIONS
Cover the slices of toasted bread with rhe ham, reserving 1 ham slices/servings. Sweat the mushrooms in the butter with the shallot. Mix in the flour, seasoning (except marjoram), white wine and brown stock and simmer for 5 minutes. Add the cream and marjoram, quickly bring to a boil, the remove from the heat. Adjust the seasoning. Place 3/4 of the mushrooms on top of the ham and bread slices. Cover each with the reserved slice of ham and a slide of cheese. Brown under the grill. Garnish with the remaining mushrooms and chopped parsley. Serve on a plate with thin slices of hot pear. From: Culinary art and traditions of Switzerland, 1992 Posted to MM-Recipes Digest V3 #319 Date: Wed, 20 Nov 1996 17:54:41 -0500 From: BobbieB1@aol.com
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