Devonshire sandwiches

Yield: 4 Servings

Measure Ingredient
3 tablespoons Butter
5 tablespoons Flour
2 cups Chicken Broth
2 tablespoons White Wine; Sherry, Or Lemon Juice
⅔ cup Cream
2 Egg Yolks
Salt And Pepper; to taste
4 slices Toasted Bread
4 Thin Slices Ham
4 slices 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 open-faced sandwiches.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Craig M. Wilson Posted to MC-Recipe Digest V1 #689 by Bill Spalding <billspa@...> on Jul 25, 1997

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