The Kentucky Hot Brown originated at the Brown Hotel in Louisville early this
century. There are as many versions of the dish as there are cooks who make it.
This recipe is based on the one used at the old Lafayette Hotel in Lexington.
For each serving
2 pieces toast
Turkey breast slices
3 slices crisp bacon
1/3 cup Parmesan cheese
1 tablespoon butter or margarine
1 cup white sauce
Tomato half (optional)
White Sauce (for each cup)
2 tablespoons flour
butter or margarine
Salt and pepper
1 cup milk
To make white sauce, melt butter or margarine. Remove from heat and add flour,
salt and pepper. Blend well. Return to heat for one to two minutes. Remove from
heat and add milk slowly, stirring constantly. Return to medium heat and cook, stirring
constantly, until sauce thickens and begins to bubble.
Use individual oval or rectangular casserole dishes to assemble Hot Brown. (If
you wish, place tomato half at one end of casserole.) Place two pieces toast in
bottom of casserole (one piece may have to be cut to fit in ends of dish.) Heap
turkey breast slices on toast (be sure to use "real" turkey rather than
rolled, pressed or processed). Cover turkey with white sauce. Cover white sauce
(and tomato half, if used) with liberal coating of grated Parmesan. Dot Parmesan
with butter or margarine. Broil until butter melts and blends with Parmesan to make
golden crust. Crush bacon and sprinkle on top. Serve at once.