Stem the mushrooms, wash in lemon water, thinly slice them and braise in 1 3/4 oz of butter for 5 minutes. Set aside. Prepare a white sauce. Melt 1 3/4 oz of butter in a saucepan, throw in the flour and whisk for 2 to 3 minutes. Take off the stove and gradually pour the cold milk over, whisking constantly. Slowly bring to a boil, leave to boil for 5 minutes, season with salt and pepper. Meanwhile bone the chicken and cut it into pieces. When the white sauce is ready, add the chicken, the mushrooms and 2 1/4 oz grated swiss cheese. Pour into an ovenproof dish and cover with the slices of ham, cut in half. Sprinkle with the remaining cheese, dot with butter and bake in a hot oven (410 F) for 15 minutes.
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1 cooked chicken cold
3 slices white ham
1 3/4 lbs button mushrooms
1/3 lb grated swiss cheese
2/3 cup butter
4 tbsp flour
1 1/2 cups milk
salt, pepper
1 lemon
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10
mn
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25
mn
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Make sure that the water from the mushrooms has completly evaporated before adding them to the sauce.
