The "Hot Brown". Some folks who hail from the southern U.S. might recognize
this. I'm not originally from the south so when I ran across the reference
in a book I was reading I looked it up. The recipe originated at The Brown
Hotel in Kentucky (never been to Kentucky that I know of). It's essentially
a hot open-faced sandwich.

Hot Brown Recipe

4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 - 3 ½ cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough to
absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken
sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped
cream. Add salt and pepper to taste.

For each Hot Brown, place two slices of toast on a metal (or flameproof)
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
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
immediately.

Jill