In the 1920’s The Brown Hotel in Louisville drew over 1,200 guests each evening for its dinner dance. Chef Fred Schmidt created the Hot Brown open-faced sandwich for their late night snack. This is a scaled down version.
Mornay Ingredients:
- 1 Tab unsalted butter
- 1 Tab flour
- 1 c milk
- pinch of freshly ground pepper
- freshly grated nutmeg to taste
- ½ c coarsely grated Gruyère cheese
Mornay Directions:
- Melt butter in a heavy-bottomed saucepan over medium high heat.
- Stir in flour and cook, stirring constantly, about 1 minute. (Do not let mixture brown.)
- Add milk, whisking constantly.
- Bring to a low boil and cook, stirring constantly, about 2 minutes more.
- Season with salt, pepper, and nutmeg.
- Remove from heat and stir in cheese.
- Allow to cool slightly.
Kentucky Hot Brown Bites Ingredients:
- 1 can refrigerated crescent rolls
- 1 c finely chopped turkey (or dark meat chicken)
- 1 c Mornay sauce (See Page 1)
- 2 slices bacon, chopped – microwave about 2 minutes
- 1 tomato, diced
- ¼ c grated Parmesan cheese
Kentucky Hot Brown Bites Directions:
- In a small bowl combine finely chopped turkey and Mornay sauce
- Lightly spray a mini muffin pans with non stick cooking spray.
- Unroll crescent rolls and press dough into one large rectangle.
- Cut rectangle into 24 squares.
- Press dough squares into muffin cups and shape up around the edges.\
- Fill each muffin cup with some of the turkey mixture.
- Top each bite with some diced tomato, bacon and Parmesan cheese.
- Bake at 350º for 13-15 minutes until lightly brown.
Serves: 24 bites
Source: www.plainchicken