The Real Hot Brown Sandwich

As served at the Brown Hotel in Louisville, according to Cissy Gregg,
former food editor of the Louisville Courier Journal.

bay leaf

2 cup. medium-thick white sauce.
minced onion
salt, pepper,flecks of parsley, dash of nutmeg

Mornay sauce:
2 cups white sauce
2 egg yolks
1/2 cup grated Parmesan cheese
1 Tbsp. butter
4 Tbsp. whipped cream
mushroom cap
slices of bread
bacon strip
grated cheese
bread crumbs

"There have been many spin-off versions of this recipe. A hot brown
starts with a hen simmered in water with peppercorns, salt and a bay
leaf. Cool the broth and slice the meat thinly. Prepare a Mornay
sauce (never cheddar) starting with 2 c. medium-thick white sauce.
Saute some minced onion in the butter first, stir in the flour, milk
and seasonings (salt, pepper,flecks of parsley, dash of nutmeg).To
turn into Mornay, heat the white sauce and combine with 2 egg yolks,
beaten to blend. (Stir a bit of the hot sauce into the yolks, then
return all to saucepan.) Stir constantly and remove from the heat as
soon as it starts to boil. When hot and thick add 1/2 c. graded
Parmesan cheese and 1 T. butter. Do not let boil. Fold in 4 T.
whipped cream. (Whipped topping, no way). To assemble sandwiches, fry
as many strips of bacon as sandwiches you are fixing. Saute a
mushroom cap for each sandwich. Cut crust from 2 slices of bread for
each sandwich and toast. Put one slice of toast in an oven proof
shallow dish for each serving. Lay slices of chicken on top. Cover
with a heaping portion of sauce. Place in a very hot oven or beneath
broiler until sauce gets a suntan. Cut the extra slice of toast
diagonally and put the tips at each end. Top with the bacon strip
and mushroom. A little more graded cheese mixed with bread crumbs
can be sprinkled over the sauce.

(Note: Some prefer to use half chicken broth, half light cream for
the white sauce and then you can skip the addition of whipped cream
later. You may also shredded Swiss cheese in the sauce and part
Parmesan - egg yolks can be omitted.)And some would rather make
'brown' sauce with a can of soup: In a saucepan combine 1 can of
cream of chicken soup, 1/2 c. milk, 1/3 c. white wine, 1/2 c.
shredded Swiss cheese, 2 T. Parmesan, and 1 egg yolk. Cook stirring
until thickened. Serve over slices of chicken or turkey or asparagus."

The Louisville Courier-Journal and Times Co.
reprinted with permission, from the Food section many years ago

This is from Kentucky Keepsakes by Elizabeth Ross. A great
collection of classic southern recipes.

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