| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | pt | Cream |
| 1/4 | c | Flour |
| 1/4 | lb | Butter, divided |
| 6 | Fresh mushrooms | |
| 1 | Green onions, chopped | |
| Parmesan cheese, grated or | ||
| 1/2 | c | Cheddar cheese, grated |
| 3 | Crisp bacon per person, or | |
| 3 | Ham, thin per person | |
| 3 | Chicken or turkey per person | |
| cooked | ||
| Salt and pepper | ||
| 2 | Toast per person |
INSTRUCTIONS
Melt 4 tb butter and add the flour, stirring and cook without letting it brown for a few minutes. Stir in the cream gradually and simmer for 2 or 3 minutes. Cook the mushrooms and the onions in the rest of the butter until transparent and not browned. Add to cream mixture. Correct seasonings. On individual or one large platter, place the toast; top with the bacon or ham, then the sliced chicken or turkey. Cover entirely with the cream sauce. Sprinkle with grated cheese. Bake in the oven or place under the broiler until heated through and golden brown. Serves 2 to 4. Source: The Roosevelt Hotel, N.O.LA (currently known as the Fairmont. NOTE-This dish is as old as I. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3554
Calories From Fat: 2956
Total Fat: 336.2g
Cholesterol: 1104.9mg
Sodium: 3151.2mg
Potassium: 1038.6mg
Carbohydrates: 48.4g
Fiber: 2g
Sugar: 4.7g
Protein: 96.9g