Makes four servings.
6 tbsp butter
6 tbsp flour
3 cups milk
½ cup freshly grated parmesan cheese
1 egg, beaten
S & P to taste
½ cup unsweetened whipped cream
8 slices crustless white toast
1 lb sliced turkey breast
grated parmesan for topping
8 crisp bacon slices
Fry bacon and drain, and toast bread; set aside. Over medium heat, melt butter; gradually add flour, stirring constantly until smooth. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly. Remove from heat, add parmesan cheese and stir until melted. In a small bowl beat egg; gradually add one cup of hot sauce, 1/3 cup at a time, stirring constantly.
Gradually add egg mixture to remaining sauce, stirring until well blended. Add S & P and fold in whipped cream. On each fireproof dish place two slices toast, top with turkey, and pour sauce over generously. Place dishes under broiler until sauce bubbles and begins to brown. Place two slices of bacon over each serving.
*It is said that the open-face sandwich was invented by a chef at the Louisville hotel in the 1920s, though I’ve searched and can find no mention of it anywhere until 1965. Usually the recipe appeared in newspapers during Derby week or as an solution to turkey leftovers. I used to go with friends to a St. Louis hotel once a year when we all ordered the dish, which I loved. The recipe below, coming from a latter-day chef at Brown Hotel, is said to be the original. There are many variations, some with cheddar cheese, some with tomato, mushrooms, ham, and so on. In fact I saw one using canned mushroom soup. Don’t do that.
restaurant-ingthroughhistory.com
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