I'm not a big turkey fan, but if you eat it once a year it's ok---and I look forward to brunch the morning after. This is an incredably rich, delicious way to use leftovers. From the Brown Hotel in Louisville.
4 oz butter
6 T flour
3 C milk
1 beaten egg
6 T grated parmesan cheese
1 oz whipped cream
salt & pepper to taste
slices of roast turkey
8 to 12 slices of toast
1/4 beefsteak tomato
extra parmesan for topping
8 to 12 strips of fried bacon
Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all the butter). Add milk and cheese. Add egg to thicken sauce--heat, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper.
For each Hot Brown, place 2 slices of toast on a flameproof dish. Cover toast with a liberal amount of turkey. Pour a generous amount of sauce over turkey and toast. Add tomato to sides of dish (2 slices). Sprinkle with additional cheese. Place entire dish under a broiler until sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top and serve immediately.
4 oz butter
6 T flour
3 C milk
1 beaten egg
6 T grated parmesan cheese
1 oz whipped cream
salt & pepper to taste
slices of roast turkey
8 to 12 slices of toast
1/4 beefsteak tomato
extra parmesan for topping
8 to 12 strips of fried bacon
Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all the butter). Add milk and cheese. Add egg to thicken sauce--heat, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper.
For each Hot Brown, place 2 slices of toast on a flameproof dish. Cover toast with a liberal amount of turkey. Pour a generous amount of sauce over turkey and toast. Add tomato to sides of dish (2 slices). Sprinkle with additional cheese. Place entire dish under a broiler until sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top and serve immediately.
"He who sups with the devil should have a. long spoon".