Anonymous 2-7-2005

6 thin slices of ham

6 slices of Swiss cheese

12 abalone steaks, pounded

1/2 cup Parmesan cheese, grated

1/4 cup flour

flour for coating

1/2 teaspoon sage

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs beaten with 2 tablespoons milk

2 tablespoons oil

2 tablespoons butter

8 ounces heavy cream

3/4 cup white wine

Make the ham and cheese slices about 1/4 inch smaller than the abalone. Make

into sandwiches and secure with toothpicks. Mix Parmesan cheese, flour, sage,

salt and pepper. Dip the sandwiches in the plain flour, then in the egg

mixture, then in the Parmesan mixture. Press the coating into the abalone to be

sure it sticks. Refrigerate at least 1 hour. Preheat oven to 300F. Heat the oil

in a skillet and lightly brown the sandwiches on all sides. Transfer them to a

shallow casserole dish in a single layer and pour on the sauce made by mixing

the cream and wine. Heat in the oven for 15 minutes.