Monte Cristo Sandwich

Monte Cristo Sandwich is served with a fruit compote (a mixture of fresh and
canned fruit) and currant jelly sauce.  First prepare these two, them make
the batter.  While it is chilling, put together the sandwiches.  When the
sandwiches are fried, the complete service is ready.

Currant Jelly Sauce

2/3 c. currant jelly
1 Tab. water
1 Tab. half and half

Combine jelly, water and half and half in blender and mix until smooth.
Makes about 3/4 cup.



Fruit Compote

Combine your favorite fresh and canned fruits and chill well.  Plan about
1/2 cup per person.


Batter

2/3 c. water
1 small egg
1/2 tea. salt
1/8 tea. white pepper
1/8 yellow food coloring
2/3 c. all-purpose flour
1 3/4 tea. baking powder

Place water, egg, salt, pepper and food coloring in a bowl and using an
electric mixer, mix well at low speed.  Add flour and baking powder and mix
until batter is smooth.  Chill.  Makes enough for 4 sandwiches.


Sandwiches

8 slices white bread
4 slices turkey (1 oz. each)
4 slices swiss cheese
4 slices Pullman ham

Make 4 sandwiches, putting cheese between hand and turkey.  Cut into fourths
and put a toothpick through each quarter.

Final Preparation:

soybean or vegetable oil for frying
Confectioners' sugar
fruit compote
currant jelly sauce

Heat about 6-inches of oil to 340F in a fryer.  Dip sandwiches in batter ro
cover all surfaces.  Deep fry sandwiches until golden brown, turning as
needed.  Remove from oil, take out toothpicks, sprinkle sandwiches with
confectioners' sugar.  Serve with fruit compote and currant jelly sauce.

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