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