Artichokes Mock Benedict
Source: The New York Times Cookbook by Craig Claiborne
Serves 4

4 rounds of buttered toast or toasted English muffins
4 small slices of ham, preferably Smithfield
4 artichoke bottoms, freshly cooked & hot
4 eggs, poached
2 c. cheddar cheese sauce (see below)
paprika
watercress for garnish

Place a toast round on each of 4 hot plates & top each with a slice of ham. Place a cooked artichoke bottom on the ham & fill the center with a poached egg.

Spoon cheese sauce over each serving & sprinkle with paprika. Garnish with watercress & serve immediately.

Cheddar Cheese Sauce
Yields about 2 cups.

4 Tbls.butter
1/4 c. flour
2 c. milk
2 thin slices of onion
2 parsley sprigs
3 Tbls. cream
salt & freshly ground pepper to taste
dash of grated nutmeg

Heat the butter in a saucepan & stir in the flour.Cook stirring with a wire whisk till thoroughly blended.

Scald the milk with the onion & parsley. Strain it into the butter-flour mixture,stirring constantly with the wire whisk. When the mixture is thickened & smooth, add the cream.

Add 1 1/2 c. grated sharp cheddar cheese to the hot sauce & stir over low heat till melted. Stir in 2 tsp. lemon juice.

Season the sauce with salt & pepper & add nutmeg.