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 ——————————UNITS CONVERSION—————————— 25 g = 1 oz.
1 dl = 3.5 fl. oz.
2.5 dl = 1 cup
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