Instructions: 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 3/4 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.

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