| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Kentucky |
Main dish, Sandwiches |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
All-purpose flour |
| 1 |
c |
Light cream or milk |
| 1/8 |
ts |
Grated nutmeg |
|
ds |
Cayenne |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3/4 |
c |
American cheese; grated |
| 4 |
|
Slices firm white bread; toasted |
| 4 |
|
Slices cooked white meat of chicken, about 1/4" thick |
| 8 |
|
Slices bacon; fried crisp and drained |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Heat butter or margarine in a medium-sized saucepan; blend in flour; cook 1
minute. Gradually add cream or milk, stirring as adding. Cook slowly,
stirring, until thickened and smooth. Mix in cayenne, salt, pepper, and
cheese. Cook slowly until cheese melts. Put each toast slice in a small
oven-proof dish or place them all on a cookie sheet. Top each with a slice
of chicken and 1/4 of the sauce. Top each with 2 slices bacon and 1
tablespoon grated cheese. Put under preheated broiler about 5 minutes
until bubbly and golden.
Posted to MM-Recipes Digest V4 #334 by dburns@synapse.net (Dave Burnside )
on Dec 24, 1997
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