Here is the Original “Hot Brown” Recipe from The Brown Hotel Ingredients
Here is the Original “Hot Brown” Recipe from The Brown Hotel
Ingredients
3 tablespoons salted butter.
3 tablespoons all-purpose flour
3 cups of heavy cream
½ cup Pecorino-Romano cheese plus extra for garnish
2 Bay Leaves Pinch of ground nutmeg
Salt and pepper (** check salt level)
28 oz. roasted turkey breast sliced thick.
8 slices Texas toast crust removed and sliced in half diagonally (you can use Pullman Loaf or Brioche slice Thick)
8 slices of bacon
4 Roma tomatoes halved.
Paprika and Parsley
Directions
In a two-quart saucepan, melt the butter and slowly whisk in the flour until combined to form a thick paste or roux.
Continue to cook the roux for 2 minutes over medium-low heat, stirring frequently.
Whisk the heavy cream into roux add 2 Bay Leaves and cook over medium heat until the cream begins to simmer, about 2 to 3 minutes.
Remove the sauce from the heat, remove Bay Leaves and slowly whisk in the Pecorino-Romano cheese until the sauce is smooth.
Add the nutmeg, salt, and pepper to taste.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey.
Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast.
Pour half of the sauce over the dish, completely covering it.
Sprinkle with additional cheese. Place the entire dish under a broiler until the cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with parsley and paprika and serve immediately.