Yield: 4 Servings
|2 cups||Chicken Broth|
|2 tablespoons||White Wine; Sherry, Or Lemon Juice|
|Salt And Pepper; to taste|
|4 slices||Toasted Bread|
|4||Thin Slices Ham|
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