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Adelaide Sandwiches

8 ounces chicken and ham, or tongue and chicken, cooked, diced
2 heaped Tbsp butter
1 heaped Tbsp grated Parmesan
4 slices crustless bread
4 tablespoons cooking oil

1 tablespoon flour
1 heaped Tbsp butter
1 teaspoon curry paste
1/2 pint warm milk

Melt 1 Tbsp butter for the sauce; stir in flour. Add warm milk,
stirring constantly. Season to taste. Add curry paste, chopped
chicken, ham. Melt 1 Tbsp butter and oil; fry bread slices on one
side only. Put chicken mixture between two sets of slices; fried
sides on the outside. Rub remaining 1 Tbsp butter with cheese,
spread over sandwiches. Brown under the grill.

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