Artichokes Benedict

Place a toast round on individual heated plates and top each with a slice of ham. Place a cooked artichoke bottom on the ham and fill the center with a poached egg.

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

Cheddar Cheese Sauce: Heat the butter in a saucepan and stir in the flour.Cook stirring with a wire whisk till thoroughly blended.

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

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

Season the sauce with salt and pepper and add nutmeg. Add a dash of paprika on top for effect.