Entlebuch woodland slices (luzern)

Yield: 5 Servings

5 sl 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 dl Dry white wine
1 dl Brown stock      1 dl Cream

Marjoram Salt Pepper; freshly ground Parsley; chopped 5 Unpeeled pears poached in - syrup MMMMM----------------------UNITS CONVERSION--------------------------- 25 g = 1 oz. 1 dl = 3.5 fl. oz. 2.5 dl = 1 cup 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