Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Snacks Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
