Ingredients Jump to Instructions ↓

  1. 5 sl Brown bread; toasted

  2. 150 g Raw smoked ham; sliced

  3. - such as Parma ham 250 g Emmental cheese; sliced

  4. 400 g Mushrooms in season

  5. 1 Shallot; chopped

  6. 40 g Butter

  7. 20 g Flour

  8. 1 dl Dry white wine

  9. 1 dl Brown stock

  10. 1 dl Cream

  11. Marjoram Salt Pepper; freshly ground Parsley; chopped 5 Unpeeled pears, poached in

  12. 25 g 1 oz.

  13. 1 dl 3 1/2 fl. oz.

  14. 2 1/2 dl 1 cup

Instructions Jump to Ingredients ↑

  1. 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


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