Hot Brown & Tuna Melt

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            FOOD FUNNY
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Here's a classic food funny from Rosemary Zwick:

I was driving along a country road when I accidentally ran over a
chicken. Feeling remorseful and wanting to do the right thing, I drove
to the nearest house and rang the door bell. I said to the woman who
answered, "I'm so sorry. I drove over your chicken and I'd like to
replace it."

"Fine," she answered. "How many eggs do you lay in a day?"

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            TODAY'S RECIPES
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This open-faced sandwich has been popular in Louisville, Kentucky
since it was introduced at the Brown Hotel in 1920. Many variations
have appeared over the years, but this is the original, classic version
that is still served at the Brown.

Hot Brown

For each sandwich:
2 slices white bread, toasted and cut in half diagonally
4 oz (110 g) thinly sliced turkey
About 1/2 cup (125 ml) Mornay sauce (see below)
2 Tbs (30 ml) Parmesan cheese
2 slices bacon, cooked until crisp

Place the toasted bread in a small gratin dish and cover with the
turkey. Add the Mornay sauce, sprinkle with the Parmesan, and
cook under a preheated broiler until the sauce is bubbling and
browned in spots. Place the slices of bacon on top and serve
immediately. Serves 1.

Mornay Sauce

2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
2 Tbs (30 ml) grated Parmesan cheese
2 Tbs (30 ml) grated Gruyere cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour
and cook for 2 to 3 minutes, until the flour aroma is gone. Add the
milk and stir with a wire whisk over moderate heat until the sauce
comes to a boil and has thickened. Add the cheeses and stir until
they are melted and the sauce is smooth. Season with salt, pepper,
and nutmeg. Makes about 1 cup (250 ml.)

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The tuna melt is an American classic and a standard item in
diners and luncheonettes from coast to coast.

Tuna Melt

For each sandwich:
1 slice rye, white, or bread of your choice, toasted
About 1/2 cup (125 ml) tuna salad from your favorite recipe, from your
favorite delicatessen, or from the Chef's recipe below
4 oz (110 g) shredded cheddar, Monterey Jack, Swiss, or cheese of your choice

Spread the tuna salad over the bread, top with the cheese, and cook
under a preheated broiler until the cheese is bubbling and browned in
spots. Serves 1.

The Chef's Tuna Salad

2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) capers, chopped
1 Tbs (15 ml) lemon juice
2 tsp (10 ml) chopped fresh tarragon
Salt and freshly ground pepper to taste
2 cans (7 oz, 195 g each) solid white albacore tuna packed in oil, drained

Combine the mayonnaise, capers, lemon juice, tarragon, salt, and pepper
in a mixing bowl. Gently toss the tuna in the mixture, trying to keep
the chunks of meat from breaking up. Serves 4 to 6.
Received on Thu May 10 07:57:13 2007