Title: Devonshire Sandwiches
Categories: Fowl Blank
Yield: 4 Servings

3	tb	Butter
5	tb	Flour
2	c	Chicken broth
2	tb	White wine; sherry, or lemon
		; juice
2/3	c	Cream
2		Egg yolks
		Salt and pepper; to taste
4	sl	Toasted bread
4		Thin slices ham
4	sl	Chicken
		Parmesan cheese

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

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Mrs. Craig M. Wilson

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