Ham Fresh Mushrooms and Asparagus Bechamel

world famous chefs 1941 zaar world tour 8

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3⁄4 cup butter
• 1⁄2 pint  cream
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  pinch nutmeg
• 6  slices  bread
• 2  dozen mushrooms, cut in 4ths
• 1  lb ham steak
• 1⁄2 cup  asparagus tips, cooked
• 2  tablespoons parmesan cheese

• bechamel sauce

• 2  tablespoons flour
• 2  tablespoons butter
• 1  pint milk, hot
• 1  pinch nutmeg

Directions

1. cook the sauce 1st.
2. melt butter add flour stirring constantly.
3. gradually add hot milk.
4. season with salt and pepper.
5. and pinch of nutmeg.
6. cook until thick.
7. add more milk if needed.
8. lightly brown 1/2 cup butter in a saucepan.
9. add mushrooms cook for 10 minutes.
10. add 1/2 pint of cream and 7/8 c sauce.
11. boil 2 minutes.
12. toast bread and trim all edges neatly.
13. ,.
14. place ham on top of toast.
15. place mushrooms on top and asparagus tips beside mushrooms.
16. cover with remaining cream sauce.
17. sprinkle with cheese.
18. dot with 1 T butter.
19. and broil until browned.