Entlebuch Woodland Slices (Luzern) Recipe
Recipe Ingredients
5 slice 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 deciliter dry white wine
1 deciliter brown stock
1 deciliter cream
1 marjoram
1 salt
1 pepper, freshly ground
1 parsley, chopped
5 unpeeled pears, poached in syrup
UNITS CONVERSION
1 25 g = 1 oz.
1 1 dl = 3.5 fl. oz.
1 2.5 dl = 1 cup
Recipe Preparation
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
Servings: 5
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Entlebuch Woodland Slices (Luzern) Recipe from Recipes 4U
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