Chicken breasts (or thin veal steaks)
Boiled ham
Swiss cheese sticks
1/4 c. flour
1/2 c. water
Toasted almonds
2 tbsp. butter
1 tsp. bouillon
1 (3 oz.) can mushrooms
3/4 lb. fresh
1/2 c. cold water
2 tbsp. flour

Pound out boned chicken, salt. Place a ham slice and cheese stick on each breast. Roll on skewer, tucking the ends in. Coat with 1/4 cup of flour. Brown in butter. Remove from skillet. Saute mushrooms if fresh and remove. Mix bouillon and water in skillet. Add part of mushrooms, pour over the rolls, cover and bake at 350 degrees for 1 1/4 hours. Thicken gravy, adding remaining mushrooms. Sprinkle with toasted almonds.