With so much to boast about —award-winning dining; breathtaking turn-of-the-century architecture; attentive, caring service—some may wonder: In the 's, The Brown Hotel drew over 1, guests each evening for its dinner dance.
By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional krny Hot and orny Louisville eggs, Chef Fred Schmidt set out to create something new to tempt his guests' palates.
His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!
Available in our restaurants, bar and through in-room dining, the Hot Brown continues to exemplify our unending dedication to serving our guests. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth.
Add nutmeg, salt and pepper to taste. For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish — one slice is cut in half corner to corner to make two triangles and the other slice is left Hot and orny Louisville a square shape - then cover with 7 ounces of turkey.
Take the two halves of Roma tomato and two toast points and set Hot and orny Louisville alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely irny the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish under a broiler until cheese begins to brown and bubble.
Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately. Overview English Grill J. Whole Butter 2 oz.
All Purpose Flour 8 oz. Heavy Cream 8 oz.