Turkey Rochambeau

A lovely brunch dish from the River Road Recipes cookbook of the Junior League of Baton Rouge posted in response to a recipe request.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  slices  toasted  bread
• 6  slices  thin cooked ham
• 6  slices  thin  cooked turkey (white meat)

• Sauce Poulette

• 2  tablespoons butter
• 1  tablespoon flour
• 2  cups chicken broth
• 1⁄2 teaspoon salt
• 1  teaspoon pepper
• 2  sprigs parsley
• 2  egg yolks
• 1  lemon, juice of
• 1  teaspoon parsley, finely chopped
• 1 (4 1/2ounce) can mushrooms, drained

Directions

1. Sauce Poulette:Heat one tablespoon of the butter; add flour and cook for one minute.
2. Stir in the chicken broth and add salt, pepper, and parsley sprigs.
3. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes.
4. Discard the parsley.
5. Remove the sauce from the heat and blend in the egg yolks.
6. Add lemon juice, chopped parsley, the remaining tablespoon of butter and the drained mushrooms.
7. On each slice of toast, place one slice of ham and one of turkey.
8. Cover with Sauce Poulette.
9. Serve hot.