Hot Brown Recipe
This recipe originated at the Brown Hotel in Louisville, Kentucky over 100 years ago. It will fill you up on a cold winter day.
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Ingredients
By Measure
1/2 Stick Butter1/3 Cup Flour
1 Quart Heavy Cream
1 Bay Leaf
1/2 tsp Nutmeg
1/2 Cup Parmesan Cheese, Plus 1 Tablespoon for Garnish
Salt & Pepper to Taste
14 Ounces Sliced Roasted Turkey Breast
2 Slices of Texas Toast (Crust Trimmed)
4 Pieces of Crispy Bacon
2 Roma Tomatoes, Sliced in Half Lengthways
1 tsp Paprika
2 tsp Chopped Parsley
Preparation
- In a sauce pan over medium-high heat melt the butter then add the flour to make a roux.
- Cook for 2 minutes while stirring then whisk in the cream
- Add the bay leaf and nutmeg to the cream and bring the cream to a simmer (make sure you stir often as the roux will stick to the bottom and burn)
- Once it's simmering cook for two minutes then take off the heat and add the 1/2 cup of parmesan and season to taste with salt and pepper
- Using two small, oven-safe dishes place a slice of bread and cover with half of the turkey.
- Cover the turkey with half of the cream sauce then place two tomato halves along side of the toast and turkey.
- Sprinkle each dish with the remaining parmesan and cook under a broiler until brown and bubbly
- Remove from the broiler and cross two slices of bacon over each Hot Brown then garnish with a pinch of paprika and a little parsley