The Legendary Hot Brown (According to the Brown Hotel)

The Hot Brown is the original hangover preventer.  It was served at the midnight dance break at Louisville’s Brown Hotel to give the partiers a little sustenance to survive the last hours of drinking and dancing. 

To make two Hot Browns, melt 1½ tablespoons butter and add 1½ cups flour, whisking continuously to make a roux. Cook over medium low heat for a couple of minutes until the rawness of the flour is gone and the roux is browned (be careful not to scorch!).  Slowly whisk in 1½ cups heavy cream and bring to a simmer. Remove sauce from the heat and slowly whisk in ¼ cup Pecorino-Romano cheese until the Mornay sauce (the generic name for a cream sauce with cheese) is smooth.  Add a pinch of ground nutmeg and season with salt and pepper.

For each of the Hot Browns, place a piece of thickly-sliced, toasted white bread in an oven proof dish and cover with a generous layer of roasted turkey breast (either roast your own and shred it or buy good quality turkey at the deli).  Place a halved Roma tomato alongside and pour Mornay sauce over the dish to completely cover it.  Sprinkle with more Pecorino-Romano and broil until the cheese begins to brown and bubble.  Remove and top with two pieces of crispy bacon, paprika and parsley.

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