Recipe - Entlebuch Woodland Slices (Luzern)

5 sl Brown bread; toasted
150 g Raw smoked ham; cut or sliced up
such as Parma ham
250 g Emmental cheese; cut or sliced up
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 Three fourths 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
Posted to MMRecipes Digest V3 #319

Date: Wed, 20 Nov 1996 17:54:41 0500

From: BobbieB1@aol.com