Source:

Memaw from Kristie

Serves/Makes:4

Ingredients

• 5 cups (1175 ml) butter
• 6 tbsp (90 ml) flour
• 3 cups (700 ml) milk
• 1/2 cup (125 ml) parmesan cheese
• 1 egg beaten
• 1 tsp (5 ml) butter
• 2 cups (475 ml) mushrooms, canned or fresh sliced
• 1 tomato, thinly sliced
• 1 lb (.5 kg). thinly sliced cooked turkey
• 8 slices toast
• 8 slices cooked bacon
• 8 slices Swiss cheese for topping (optional)

Preparation

• In large skillet, melt 1/2 cup (125 ml) butter over medium heat.
• Stir flour to absorb all the of the butter.
• Slowly whisk in the milk, and 6 tbsp (90 ml) parmesan cheese.
• Stir egg to thicken sauce, but don't allow to boil.
• Remove from heat and season.
• Heat remaining 1 tbsp (15 ml) butter in small skillet.
• Saute mushrooms until soft. Set aside.
• Preheat broiler.
• Place toast on a heatproof plate.
• Cover toast with 1/4 cup (60 ml) mushrooms and a couple tomato slices.
• Place a liberal amount of sauce over.
• Sprinkle with remaining parmesan.
• Repeat with remaining ingredients.
• Top with cheese slices.
• Place entire dish under broiler until sauce is speckled brown and bubbley.
• Remove, criss-cross bacon on top and serve.

Comments

I've made this for years. It really is scrumpious. Suppose to be authentic. From the club house at the Derby.