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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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A stack of turkey slices, cheese sauce and bacon over toast. One of many variations of the elusive Hot Brown recipe The Hot Brown originated at the Brown Hotel in Louisville Ky around 1926. It has undergone numerous revisions since then. Read more . This version is the one used at the hotel when it was renovated and reopened in 1985. Ingredients:
6 tablespoons butter |
10 tablespoons flour |
1 1/2 cups half and half |
1 1/2 cups heavy cream |
1/2 cup sherry |
1/3 cup grated romano cheese |
1/3 cup grated parmesan cheese |
2 each egg yolk, whipped |
2 each toast slice |
1 each tomato, quartered |
4 pieces bacon, cooked and drained |
8 slices turkey breast |
Directions:
1. Melt butter in a heavy saucepan. Sprinkle with flour while stirring, using just enough to make a tight consistency. Cook while stirring until paste is golden and dry.
2. Stir in the half-and-half and cream. Cook unitl the mixture boils. Meanwhile add sherry and boil for 30 seconds and turn down heat to end boiling..
3. Add cheeses to the sauce. Stir until the cheese has melted. Strain the hot sauce into a bowl and beat in the egg yolks. Sauce may be reheated but must not boil again.
4. Line 2 chafing dishes with toast cut into points. Top each with 4 slices of turkey and pour sauce over all. Top with tomatos and brown under the broiler.
5. Crisscross two bacon slices over each and serve immediately.
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