| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Kentucky |
Sandwich, Turkey |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Turkey breast; roasted, sliced |
| 1 |
sl |
Toasted white bread |
| 2 |
sl |
Tomato |
| 2 |
sl |
Bacon; cooked and drained |
|
|
<–Sauce–> |
| 2 |
oz |
Butter |
| 3 |
oz |
Flour |
| 3/4 |
c |
Cream |
| 1/4 |
c |
Milk |
| 1/2 |
c |
Swiss cheese; grated |
|
|
Salt and white pepper to taste |
INSTRUCTIONS
Recipe by: Beaumont Inn
Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in
cream and milk and heat. Whisk in cheese until melted. Season. Simmer for
30 minutes. Sauce should be very thick.
Quarter toast and place in an oven safe dish. Top with turkey and tomatoes.
Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with
bacon.
Note: This is a regional favorite that originated at Louisville's Brown
Hotel earlier in this century. Many variations can be found, most commonly
country ham is added and a cheddar sauce is substituted. This is our
version which I feel is closer to the original recipe. It is offered on our
lunch menu.
Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #835 by Bill Webster <thelma@pipeline.com> on
Oct 10, 1997
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