Bread Custard Chablis (1965)

• 8 slices bread, crust removed
• 1 cup, cooked mushrooms or crab meat
• 1/2 cup California Chablis or other white wine
• 4 eggs, beaten
• 2 cups cream
• 4 slices, Cheddar or American cheese
• 1 cup milk
• 1/4 cup butter
• 1 tspn dry mustard
• 1 1/2 tspns salt
• Dash of paprika
• Dash of pepper

Arrange 4 slices of bread in bottom of 8-inch square glass baking dish. Top with cheese slices and remaining bread slices.  Combine cream, mustard, 1 teaspoon salt and beaten eggs. Pour over sandwiches; let stand for 4 hours.  Bake in moderately hot oven (375 degrees) for 45 minutes or until brown.

Meanwhle, melt butter in saucepan; stir in flour. Gradually add milk, stirring constantly until thickened and smooth. Add remaining 1/2 teaspoon salt, pepper and paprika.  Just before serving, add wine and mushrooms or crab meat.  

When sandwiches are done, cut diagonally into halves. Place on warm plates and cover with sauce. Serve immediately with spiced peach or pear on each plate.  Serves 3 to 4.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Fred Perelli-Minetti of A. Perelli-Minetti & Sons in Delano, California.)