KENTUCKY HOT BROWN
Senator Mitch Mcconnell's Kentucky Hot Brown
Serves 4 to 6
• 1/2 Stick Butter
• 6 Tablespoon Flour
• 3 Cups Warm Milk
• 6 Tablespoon Grated Parmesan Cheese
• 1 Beaten Egg
• 1 oz Cream, Whipped, Optional
• Salt and White Pepper, to taste
• Slices of Roast Turkey
• 8 - 12 Slices Trimmed Toast
• Extra Parmesan Cheese, for topping
• 8 - 12 Strips Fried Bacon
Melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter.
Add milk and Parmesan.
Add egg to thicken sauce, but do not boil.
Remove from heat.
Fold in whipped cream.
Add salt and pepper.
For each Hot Brown:
Place two slices toast on a metal or flame-proof dish.
Cover the toast with a liberal amount of turkey.
Pour a generous amount of sauce over the turkey and toast.
Sprinkle with additional Parmesan.
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 immediately.
Senator Mitch McConnell's Kentucky Recipes (2006)
http://mcconnell.senate.gov
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