Entlebuch Woodland Slices
Cover the slices of toasted bread with rhe ham, reserving 1 ham slices/servings.
Sweat the mushrooms in the butter with the shallot.
Mix in the flour, seasoning (except marjoram), white wine and brown stock and simmer for 5 minutes.
Add the cream and marjoram, quickly bring to a boil, the remove from the heat.
Adjust the seasoning.
Place ¾ of the mushrooms on top of the ham and bread slices.
Cover each with the reserved slice of ham and a slide of cheese.
Brown under the grill.
Garnish with the remaining mushrooms and chopped parsley.
Serve on a plate with thin slices of hot pear.