Wednesday, July 14, 2010

Hot Brown Meet Turkey Devonshire

There was a recipe for a Hot Brown Sandwich in the American Profile this week. Looking at the ingredients, it reminded me of another favorite of mine, Turkey Devonshire, which I get almost every time I go to The Union Grill in Oakland.

I'm trying to figure out how different the two are, so I'm going to share some recipes.

Here's the Hot Brown that was published in the paper insert.

This rich, indulgent sandwich recipe starts with thinly sliced turkey breast arranged on white toast. A generous amount of Parmesan sauce is poured over the top so the sandwich sits in a shallow puddle. Next it’s run under a broiler to brown the top and immediately before leaving the kitchen the sandwich is decorated with bacon and tomatoes.

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk, heated
1 egg yolk
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/8 teaspoon kosher salt
Pinch coarse ground black pepper
4 slices white bread, toasted
8 ounces thinly sliced cooked turkey breast
4 slices bacon, cooked
2 small tomatoes, cut in wedges
1. Melt butter in a medium saucepan over medium-low heat. Whisk in flour. Gradually stir in milk; cook and stir over medium heat until sauce thickens and comes to a boil. Reduce heat to low. Add egg yolk, 1/4 cup cheese, salt and pepper; cook 2 minutes, stirring constantly.
2. Heat broiler. Place 1 slice of toast on each of two ovenproof serving plates. Cut remaining toasts diagonally in half and arrange 2 pieces on either size of whole pieces on plates.. Cover with turkey and pour sauce over tops. Sprinkle with paprika and remaining 2 tablespoons cheese. Broil until speckled browned and bubbly. Cross 2 pieces of bacon on top of each sandwich and sprinkle with tomatoes. Serves 2.

Recipe by Jean Kressy, Ashburnham, Mass.
Nutritional Information
Per serving: 600 calories, 24g fat, 45g prot., 52g carbs., 3g fiber, 2220mg sodium.

Now here's the recipe for Turkey Devonshire


o 1 slice toast
o 3 slices crisp bacon
o 5 thin slices cooked turkey breast
o 1/2 cup butter
o 1 cup flour
o 1/4 lb grated cheddar cheese
o 1 pint chicken broth
o 1 pint hot milk
o 1 teaspoon salt
o 1 to taste parmesan cheese
o 1 to taste paprika


1. Preheat oven to 450 degrees.
2. Fry bacon and remove from pan.
3. Drain.
4. Set aside.
5. Melt ¾ stick butter in deep pan and add flour, stirring constantly.
6. Add chicken broth.
7. Stir.
8. Add hot milk.
9. Stir.
10. Add cheese and salt.
11. Bring to boil.
12. Reduce heat.
13. Cook slowly for 20 minutes, stirring constantly.
14. Cool to lukewarm.
15. Whip cheese sauce with wire beater until smooth.
16. Place 1 slice toast in a casserole dish and top with 3 slices bacon.
17. Add 5 slices turkey.
18. Cover with the whipped cheese sauce.
19. Sprinkle with a little melted butter, Parmesan cheese, and paprika.
20. Bake 10-15 minutes until golden brown.

I'm pretty sure the Devonshire I had at the Union Grill had tomato, which made it a Hot Devonshire perhaps?

No comments: