Devonshire sandwiches
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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