| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
Swiss |
Snacks, Vegetables, Pork/ham, Cheese/eggs, Swiss |
5 |
Servings |
INGREDIENTS
| 5 |
sl |
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 |
dl |
Dry white wine |
| 1 |
dl |
Brown stock |
| 1 |
dl |
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
UNITS CONVERSION
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:
“Sin: it seemed like a good idea at the time”