Recipe - Devonshire Sandwiches

3 tablespoon Butter
5 tablespoon Flour
2 cup Chicken Broth
2 tablespoon White Wine; Sherry, Or Lemon
Juice
2/3 cup Cream
2 Egg Yolks
Salt And Pepper; to taste
4 sl Toasted Bread
4 Thin Slices Ham
4 sl Chicken
Parmesan Cheese

Make a white sauce of butter, flour, chicken broth, and wine. Beat cream
and egg yolks together and add to sauce. Season with salt and pepper. Top a
slice of toast with slices of ham and chicken. Pour sauce over all and
sprinkle with Parmesan cheese. Broil until cheese melts.

Makes 4 openfaced sandwiches.

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. Craig M. Wilson Posted to MCRecipe Digest V1 #689 by Bill
Spalding billspa@icanect.net on Jul 25, 1997