MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kentucky's Famous Hot Browns
 Categories: Dairy, Cheese, Breads, Poultry, Vegetables
      Yield: 2 servings
 
    1/4 c  Unsalted butter
    1/4 c  A-P flour
      1 c  Heavy cream
      1 c  Whole milk
    1/2 c  + 1 tb grated Pecorino
           Romano cheese; divided
        pn Ground nutmeg
           Salt & pepper
      4 sl Texas toast; crust trimmed
      2    Plum tomatoes; sliced in
           - half
     14 oz Thick sliced roast turkey
           - breast
      4 sl Bacon; cooked
           Paprika
           Fresh parsley; fine chopped
 
  In a 2 quart saucepan, melt butter and slowly whisk in
  flour until combined and forms a thick paste, or roux.
  Continue to cook the roux for 2 minutes over medium-low
  heat, stirring frequently. Slowly whisk the heavy cream
  and whole milk into the roux, about 1/4 cup at a time
  until incorporated. Stir and cook over medium heat until
  the cream begins to simmer, about 2 to 3 minutes.
  
  Remove the sauce from the heat and slowly whisk in 1/2
  cup of the Romano cheese until the Mornay sauce is
  smooth. Add a pinch of nutmeg, and season with salt and
  pepper to taste. Set the sauce aside.
  
  Set the oven @ 350°F/175°C.
  
  Place two oven-safe dishes on your work surface. For
  each Hot Brown, place a slice of toast with the crusts
  cut off in the center of each dish. Take the remaining
  two slices of toast and cut each in half corner to
  corner to make two triangles. Place the two triangles on
  either side of the whole piece of toast. Top each dish
  with 7 ounces of turkey. Take the two halves of plum
  tomato and set them in each dish. Pour the prepared
  Mornay sauce over the turkey, bread and tomatoes. You
  will use half of the sauce for each dish.
  
  Place the dishes in the oven and cook until they begin
  to brown and bubble, about 10 to 15 minutes. Remove from
  the oven, then cross two pieces of crispy bacon on top
  and sprinkle with remaining 1 tablespoon Romano cheese,
  paprika and parsley. Serve immediately.
  
  Recipe by Kristina Vänni
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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