Ingredients for 4 people. 

A chicken of about one kilo -

50 gr. flour -

3 cups milk -

85 gr. Butter –

100 gr. ham – 150 gr. of Emmenthal -

300 gr. mushrooms, s

salt and pepper

By Bruno Girin

Preparation

Gut, flame, wash and boil the chicken in lightly salted water. While cooking, clean the mushrooms, wash, dry and slice thinly. Cook them in a pan in which you have melted 30 gr.  of butter sprinkle salt and pepper, cover and simmer for 10 minutes.

In a saucepan, melt another 50 grams of  butter, add flour, drain well and dilute it with hot milk. Let the sauce thicken over very low heat, while stirring all the time for about ten minutes. When the sauce is ready, remove from heat, add salt, a bit of pepper, grated cheese and mushrooms. Drain the chicken, take all the bones out, cut into pieces and arrange in a buttered baking dish or Pyrex, which have previously civered with a thin layer of cream of mushrooms. Cover the chicken with slices of ham and pour over the remaining cream of mushrooms. Finishing by sprinkling half of cheese, which you have previously grated
and place in preheated oven at 220 degrees for 10-15 minutes until a golden crust will have formed.