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Memaw from Kristie


  • 5 cups (1175 ml) butter
  • 6 tbsp (90 ml) flour
  • 3 cups (700 ml) milk
  • 1/2 cup (125 ml) parmesan cheese
  • 1 egg beaten
  • 1 tsp (5 ml) butter
  • 2 cups (475 ml) mushrooms, canned or fresh sliced
  • 1 tomato, thinly sliced
  • 1 lb (.5 kg). thinly sliced cooked turkey
  • 8 slices toast
  • 8 slices cooked bacon
  • 8 slices Swiss cheese for topping (optional)
  • In large skillet, melt 1/2 cup (125 ml) butter over medium heat.
  • Stir flour to absorb all the of the butter.
  • Slowly whisk in the milk, and 6 tbsp (90 ml) parmesan cheese.
  • Stir egg to thicken sauce, but don't allow to boil.
  • Remove from heat and season.
  • Heat remaining 1 tbsp (15 ml) butter in small skillet.
  • Saute mushrooms until soft. Set aside.
  • Preheat broiler.
  • Place toast on a heatproof plate.
  • Cover toast with 1/4 cup (60 ml) mushrooms and a couple tomato slices.
  • Place a liberal amount of sauce over.
  • Sprinkle with remaining parmesan.
  • Repeat with remaining ingredients.
  • Top with cheese slices.
  • Place entire dish under broiler until sauce is speckled brown and bubbley.
  • Remove, criss-cross bacon on top and serve.
I've made this for years. It really is scrumpious. Suppose to be authentic. From the club house at the Derby.

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