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Mushroom and Ham Pancakes

8 Pancakes
4 oz. Mushrooms
8 thin slices Ham
2 oz. Butter
2 oz. Flour
1 small Onion
8 oz. Stock (or water)
2 Tbs. Freshly grated Parmesan.

Chop the Onion finely and cook, in a pan, in the butter until transparent.
Slice the Mushrooms and fry them gently with the onion for 4 to 5 mts.
Sprinkle in the flour, cook through and then add in the stock.
Bring to the boil and simmer for 5 mts.
Lay a slice of ham on each pancake.
Divide half of the mixture between the pancakes.
Roll these up and put on a buttered baking tray.
Spoon over the remaining sauce and sprinkle over the Parmesan.
Brown under a grill or in a hot oven.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef