| 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
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”