Thanks and credit to Grimoire of Gergel at http://grimoireofgergel.blogspot.com/2011/03/epicurean.html, “Served at the old Marshall Field’s department store restaurants in Chicago, this open faced sandwich is beyond delicious.”

2 sl. buttered toast – trimmed
1-1/2 oz. (2 sl.) ham, sliced and cooked
2 oz. (2 -3 sl.) turkey or chicken sliced and cooked
2 T mushrooms, sliced and sautéed
¾ cup parisienne sauce ( see below)
¼ c. New York cheddar cheese grated
Dash of paprika

On serving plate, place one slice of toast in center and one sliced cut diagonally on each end.

Top the toast with the other ingredients in order as listed above. Dash with paprika. Broil 5” from flame until browned and bubbling. Be sure the Parisienne sauce covers all. Makes 1 serving.

Parisienne Sauce

5 T. butter or margarine
7 1/2 T. flour
1 1/2 c. chicken stock or broth
½ c. cream
1 t. salt

Combine butter and flour together. Add chicken stock slowly to make a gravy. Stir constantly with a whisk. Cook until thickened and bubbly. Warm the cream and add to the gravy. Add salt as needed. NOTE: if this recipe is made with butter it will require less salt. Makes 2 cups