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Kentucky Hot Brown Recipe

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This recipe for Kentucky Hot Brown, by , is from ROYAL GRAYCE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Russell
Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 oz butter
Flour to make roux ~6 T
3-3 1/2 C milk
1 egg, beaten
6 T grated Parmesan cheese
Turkey slices
8 slices of toast
8-12 strips of fried bacon

Directions:
Directions:
Melt butter and add enough flour to make a thick roux (enough to absorb all butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Add salt/pepper, to taste. For each Hot Brown, place two slices of toast on a metal/flameproof dish. Cover toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve.

Personal Notes:
Personal Notes:
This is an excellent way to use turkey leftovers. I generally find a way to slip some Velveeta into my roux!

 

 

 

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