Try this Hot Brown recipe, or contribute your own.
Suggest a better descriptionIn a saucepan combine shortening and flour. This roux should be thick, but soft enough to stay level and not form lumps. Cook five minutes over a slow fire, stirring occasionally. Add milk, stock,
chicken base and stir, blend to a smooth creamy semi-heavy mixture. Bring to a gentle boil. Cook for 5 minutes. Beat yolks in one once of milk. Add to boiling mixture. Gradually while stirring sauce, bring to a boil and remove from fire. Constant stirring at this stage is essential. Just before using, add the whipped cream and blend thoroughly. Keep this sauce warm but not hot. To serve, arrange 2 to 3 ounces of sliced white turkey meat on a trimmed slice of toasted white bread. Place on bake-proof platter. Cover with a liberal amount of hot brown sauce. Sprinkle generously with grated Parmesan cheese and a few dots of melted butter. Place under the flame of a broiler until golden brown. Garnish with two slices of well browned bacon. Serve with toast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (669g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 1014 | ||
Calories from Fat: 583 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 64.8g | 86 % | |
Saturated Fat 28.9g | 145 % | |
Monounsaturated Fat 25.7g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 316.3mg | 97 % | |
Sodium 907.3mg | 31 % | |
Potassium 832.9mg | 22 % | |
Total Carbohydrate 80.7g | 24 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 79.4g | ||
Protein 27.6g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1014
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.