HOT BROWN
4 servings
Developed at the Brown Hotel in Louisville, Kentucky, in 1923, this delight remains on the menu to this day.
Preheat the broiler. Divide among 4 small gratin dishes:
- 4 slices lightly toasted and buttered white bread, cut into quarters
Top with, dividing the ingredients evenly:
- 8 ounces thinly sliced turkey
- 8 slices tomato
Pour over the top:
- 1 to 1 ⅓ cups Sauce Mornay, to taste
Broil until bubbling. Top with, dividing evenly:
- 8 slices bacon, cooked until crisp
Serve immediately.