| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sandwiches |
6 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 4 |
oz |
Butter |
| 6 |
tb |
Flour |
| 3 |
c |
To 3.1/2-cups milk |
| 6 |
tb |
Parmesan cheese; grated |
| 1 |
|
Egg; beaten |
| 1 |
oz |
Heavy cream; whipped |
|
|
Salt; to taste |
|
|
Pepper; to taste |
|
|
Roast turkey breast; sliced |
| 12 |
sl |
Toast |
|
|
Parmesan cheese; grated |
| 12 |
sl |
Bacon; fried crisp |
INSTRUCTIONS
To make sauce - in a skillet, melt butter, add flour and stir until
absorbed. Stir in milk and 6 tbsp cheese; add eggs. Do not allow to boil.
Remove from heat; fold in cream with seasonings.
For each Hot Brown - place two slices toast in ovenproof dish. Cover toast
with sliced turkey and sauce. Sprinkle with additional cheese; broil until
speckled brown and bubbling. Remove from broiler; add 2 crisp strips of
bacon on top. Serve at once.
Source: Old Brown Hotel in Louisville, KY (Bradenton Herald, 6/8/95)
Posted to MM-Recipes Digest V4 #334 by kdeck@epaus.island.net (Karen Deck)
Subject: on Dec 24, 1997
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