Förster Schnitten

Ingredients:

5 slices toasted Schwarzbrot (dark whole grained bread)
5 ounces sliced raw smoked ham (such as Parma ham)
14 ounces mushrooms (chanterelles, champignons or pleurotes)
1 shallot, chopped
1 1/2 ounces butter
3/4 ounces flour
salt, freshly ground black pepper, chopped parsley
1/2 cup dry white wine
1/2 cup brown stock
1/2 cup cream
marjoram
9 ounces sliced Emmenthal cheese
5 unpeeled pears poached in syrup

Preparation:

Cover the slices of toasted bread with the ham, reserving 5 ham
slices.

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 to the sauce, quickly bring it all to the
boil and remove from the heat. Adjust the seasoning.

Place 3/4 of the mushrooms on top of the ham and bread slices. Cover
each with another slice of ham and a slice of cheese.

Brown under the grill.

Garnish with the remaining mushrooms and chopped parsley. Serve on a
plate with thin slices of hot pear. (Use a type of pear suitable for
cooking).

Source: Chef2Chef Forum Member, Webmaster Fred Roosli


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