Entlebuch Woodland Slices (luzern) Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
5 slice: Brown bread, toasted
150 gram: Raw smoked ham, sliced such as Parma ham
250 gram: Emmental cheese, sliced
400 gram: Mushrooms in season,
1: Shallot, chopped
40 gram: Butter,
20 gram: Flour,
1 deciliter: Dry white wine,
1 deciliter: Brown stock,
1 deciliter: Cream,
Marjoram,
Salt,
Pepper, freshly ground
Parsley, chopped
5: Unpeeled pears, poached in syrup
UNITS CONVERSION
25 gram: = 1 oz.,
1 deciliter: = 3.5 fl. oz.,
2.5 deciliter: = 1 cup,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp