Back ground

Thursday, June 5, 2008

Kentucky Hot Brown

1/2 stick butter
6 Tab. flour
3 cups warm milk
6 Tab. grated parmesan cheese
1 beaten egg
1 oz. cream , whipped, optional
salt and pepper, to taste
slices of roast turkey
8-12 slices trimmed toast
extra parmesan cheese, for topping
8-12 strips fried bacon
melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter.
add milk and parmesan.
add egg to thicken sauce, but do not boil.
remove from heat.
fold in whipped cream.
add salt and pepper.
for each hot brown place two slices toast on a metal or flame proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, Garnish with bacon. Serve immediately. Serves 4 to 6
Nancy Powell made this for us when we visited them. Its so good!!!!

1 comment:

Mindy said...

Mom! I'm so glad you posted these recipes! I'm going to make them soon. Thank you.