This came from "The Brown" in Louisville, Kentucky
When supper club dances were the rage in the 1920's, The Brown was in full swing. During the band's midnight break, dancers needed a quick snack. Shortly after Thanksgiving the chef whipped up this open face sandwich to use up leftover turkey. Now its on the menu 365 days a year.
1/3 cup margarine
3 tbsp all purpose flour
1/8 tsp pepper
2 1/3 cups milk
2 slightly beaten egg yolks
1/3 cup grated Parmesan cheese
8 slices white bread, toasted
12 oz. thinly sliced turkey, fully cooked
2 tbsp grated Parmesan cheese
16 strips fully cooked bacon
SAUCE: In a medium pan melt margarine and stir in flour and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Gradually stir some of the hot mixture into the beaten egg yolks. Return all the mixture to the pan; cook and stir just till bubbly. Remove from heat and stir in the 1/3 cup Parmesan cheese.
Arrange slices of toast in a single layer on an unheated rack of the broiler pan. Top with turkey, sauce, and the 2 tbsp Parmesan cheese. Broil 3 to 4" from heat about 3 minutes or till sauce is bubbly and brown.
For each serving place 1 toast stack on a serving palte and top each with 2 slices of cooked bacon forming an "X". Serve immediately
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
