Melt 4 tb butter and add the flour, stirring and cook without letting it brown for a few minutes. Stir in the cream gradually and simmer for 2 or 3 minutes. Cook the mushrooms and the onions in the rest of the butter until transparent and not browned. Add to cream mixture. Correct seasonings. On individual or one large platter, place the toast; top with the bacon or ham, then the sliced chicken or turkey. Cover entirely with the cream sauce. Sprinkle with grated cheese. Bake in the oven or place under the broiler until heated through and golden brown. Serves 2 to 4. Source: The Roosevelt Hotel, N.O.LA (currently known as the Fairmont. NOTE-This dish is as old as I.
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|Serving Size: 1 Serving (807g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1590 (87%)|
|Amt Per Serving||% DV|
|Total Fat 176.7g||236 %|
|Saturated Fat 109.7g||549 %|
|Monounsaturated Fat 50.9g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 652.1mg||201 %|
|Sodium 353.5mg||12 %|
|Potassium 1100.4mg||29 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 48g|
|Protein 17.7g||25 %|
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Calories per serving: 1830
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