Turner In The U.S.
Brian joins the Roux scholars on
a culinary tour of California
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8 slices white bread
2 tsp wholegrain mustard
4 slices ready-to-eat ham
2 tbsp ale, optional
150ml/¼ pint double cream
1 tsp Worcestershire sauce
2 free-range egg yolks
280g/10oz Berkswell cheese, grated
salt and freshly ground black pepper
dressed salad leaves, to serve
How to Create the Dish
Preheat the oven to 180C/350F/Gas 4.
Butter the bread, spread with half the mustard and make four ham sandwiches.
Using a large circular cutter, cut each sandwich into a circle (if you don’t have a cutter, remove the crusts and cut the sandwiches into triangles). Place in a small oval ovenproof dish and pour a little ale over each sandwich, if using.
In a pan, bring the cream up to the boil. When it starts to thicken, remove from the heat. Stir in the remaining mustard, the Worcestershire sauce, egg yolks and 225g/8oz of the cheese. Season with salt and pepper.
Pour the sauce over the sandwiches and scatter the remaining cheese over the top.
Bake for 12 minutes, or until golden-brown and bubbling. Serve with dressed salad leaves.