What I ate: After Thanksgiving

A Hot Brown

Thick slices of roasted turkey breast over texas toast, then covered in mornay sauce (a bechamel sauce plus cheese). The whole thing is circled with tomatoes and broiled until cheese is browned and bubbly.

a cross-section

 

To make a mornay sauce, brown some butter and add flour, whisking until pale golden. Add warmed milk (you’re making a bechamel) and then add big handful of pecorino romano (turning it into a mornay sauce).

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