Directions: |
Directions:Toast bread, butter lavishly and place in a 200 degree oven to crisp while preparing sauce. Melt butter, remove from heat and stir in flour until there are no lumps. Return to heat and cook a minute or two. Add hot milk and stir until perfectly smooth. Cook, stirring constantly, until thickened. Add cheese. Stir about 1/2 cupful of mixture into eggs, then pour this back into sauce and cook a minute longer, stirring all the time. Add salt, pepper, and lemon juice. To assemble sandwiches: place toast on an ovenproof platter and arrange chicken slices on top. Cover each with 1/2 cup of sauce and sprinkle with grated parmesan. Run under the broiler for about 1 minute or place in a 425 oven until speckled with brown. Arrange bacon crosswise on top and serve at once, serves 4. |
Personal
Notes: |
Personal
Notes: This recipe came from The Farmington Cookbook which we got as a wedding present from the Esterles. I’m sure you remember Steven Esterle from the old Ice Hawks games and the “cold beer chant”. Gary and Elaine are his parents. Dad and I know them from GE and Deamer get-togethers. Gary still works there through Phil’s company and he’s even older than I am! This hot brown sandwich was invented at the Brown Hotel in Louisville way back when. I’ve always wondered if my Grandfather had a hand in that as he was a meat chef at the Brown (I think in the 1920’s). Grandmama told me he used to bring her turkey sandwiches (obviously not hot browns) home from the restaurant and they’d always be warm from being in his pocket. She always made club sandwiches with butter rather than mayo. There are all kinds of restaurant variations of hot browns, addition of tomatoes, country ham, served on corn cakes, etc. I like this plain one best of all. 10/01/05
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