The Epicurean

Served at the old Marshall Field’s department store restaurants in Chicago, this open faced sandwich is beyond delicious. Here is the recipe:

2 slices buttered toast – trimmed
1-1/2 oz (2 slices) ham, sliced and cooked
2 oz (2 -3 slices) turkey or chicken sliced and cooked
2 tablespoons mushrooms, sliced and sautéed
¾ cup parisienne sauce ( see below)
¼ cup 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 tablespoons butter or margarine
7-1/2 tablespoons flour
1-1/2 cups chicken stock or broth
½ cup cream
1 teaspoon 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.