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Beaumont Inn Kentucky Hot Brown

User Rating 2 Star Rating (2 Reviews)


From Chef Nick Sundberg:
This is a regional favorite that originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This is our version which I feel is closer to the original recipe. It is offered on our lunch menu.


  • 3 ounces turkey breast, roasted, sliced
  • 1 slice toasted white bread
  • 2 slices tomato
  • 2 slices bacon, cooked and drained
  • Sauce:
  • 2 ounces butter
  • 3 ounces flour
  • 3/4 cup cream
  • 1/4 cup milk
  • 1/2 cup Swiss cheese, grated
  • salt and white pepper to taste


Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick.

Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400&deg for 10 minutes. Garnish with bacon.

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User Reviews

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 3 out of 5
Hot Brown., Member judithbe

I expect the 3 oz of flour should be three tablespoons. Either that or weigh all dry ingredients, do not use a liquid measure to get 3 oz of anything that isn't liquid. On the other hand, a ROT for a good roux is equal amounts of flour to fat. As there is only 2 oz butter I'd either add another oz butter or reduce the flour by an ounce. I also went to Western Ky. University!

1 out of 1 people found this helpful.

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