| 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 |
bn |
Green onions; chopped |
|
|
Parmesan cheese; grated or |
| 1/2 |
c |
Cheddar cheese; grated |
| 3 |
sl |
Crisp bacon per person; or |
| 3 |
sl |
Ham; thin per person |
| 3 |
sl |
Chicken or turkey per person cooked |
|
|
Salt and pepper |
| 2 |
sl |
Toast per person |
INSTRUCTIONS
BILLS20086
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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