RE: Kentucky HOT Brown
Here's a recipe for a Kentucky Hot Brown that took a while to run down. Mrs. Flexner's recipe doesn't give her directions for making a cream sauce. I searched the book thoroughly for such a recipe but there wasn't one. She may have assumed everyone in late 40s Kentucky could make a cream sauce. I'm guessing her cream sauce is a basic white sauce, but I don't know.Brown Hotel Sandwich (hot)
For some reason, this sandwich seems to be more popular than the cold Brown Sandwich and visitors to the Brown Hotel will often order this without consulting the menu. I like it in winter or on a cold day, but am still partial to the cold Brown Sandwich when the weather is hot.
4 slices of toast
4 slices baked chicken or turkey (cut from the breast) about ¼ inch thick
¼ cup American cheese, grated
8 strips bacon, fried crisp
4 T grated Parmesan cheese
1 cup cream sauce
Blend yellow cheese with cream sauce until cheese has melted. Place a piece of chicken on each piece of toast, and cover with ¼ cup of sauce. Place 2 strips of bacon (previously cooked) on each sandwich, and sprinkle with 1 tablespoon of grated Parmesan cheese. Place sandwiches in a pan under the flame until the cheese melts and becomes a golden-brown. Serve at once. This recipe makes 4 portions. If you have individual shallow baking dishes, either pottery or copper, use them. This sandwich should really be served in the dish in which it was browned.
Recipe copied verbatim from Out of Kentucky Kitchens by Marion Flexner. University Press of Kentucky, 1989. Originally published by Franklin Watts, Inc. 1949.