In a saucepan, melt together over moderate heat until foam subsides:
2 tablespoons unsalted butter
1 tablespoon olive oil
Sauté over moderately high heat until liquid evaporates and vegetables begin to brown:
3 large shallots, finely chopped
1 clove garlic minced
1 pound assorted exotic mushrooms, half sliced and half finely chopped
Add and sauté for 1 minute:
1 cup HoneyBaked Ham, diced
Add and heat through:
3 tablespoon cream Sherry
Sprinkle over all, stir and continue to cook for 3 minutes:
2 tablespoons flour
Stir in, bring to a boil, then reduce heat and simmer 15 minutes:
2 cups low salt chicken broth
Remove from heat and stir in:
3 tablespoons sour cream
1/4 cup chopped fresh chives
Season with salt and pepper and serve with Roquefort toast points:
ROQUEFORT TOASTS:
Slice into 6 wedges and bake in the middle of a 350º oven for 10 minutes:
1 pita bread
In a bowl, cream together and then spread evenly on the toasts:
1/4 cup crumbled Roquefort cheese, softened
1 tablespoon unsalted butter, softened
