Hot Brown from the Garden Club of Lexington

  • Yield: 4 servings


2tablespoons butter
2tablespoons flour
-- Salt to taste
dash cayenne pepper
1/4teaspoon curry powder (optional)
1cup milk
1-- (3 1/2-ounce) can sliced mushrooms, drained, or 1/4 pound fresh, sliced mushrooms, sauteed
1-- chicken bouillon cube
1tablespoon sherry
4slices bread, lightly toasted
4-- chicken breast halved cooked and sliced, or 8 large slices cooked turkey
4slices bacon, partially cooked and cut in half
1cup grated Cheddar cheese


  1. For the sauce.  Melt butter in a small skillet; blend in flour, salt, cayenne and curry.  Remove from heat; add milk slowly, stirring until smooth.  Return to heat; stir in mushrooms and bouillon cube.  Cook until bouillon cube is dissolved and sauce is thickened; add sherry last.
  2. For the sandwiches.  Place toast on 4 ovenware dishes; cover with sliced chicken or turkey.  Pour over sauce, sprinkle with cheese and place pieces of bacon crisscross on top. Place under a broiler and broil slowly until bacon is crisp.

Recipe reprinted with permission from the Garden Club of Lexington’s Bluegrass Winners (the Garden Club of Lexington, Kentucky, 1985).


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