Gary, you are an endless source of interesting triviaCloser example, maybe: the original version of a Louisville Hot Brown did not (I recall reading) use brown gravy, but rather a white sauce called Mornay sauce (flour, butter, Parmesan, egg). More recent versions (some, at any rate) use a brown gravy, or a white sauce but advise to brown the dish under the broiler. The term "Brown" in the dish refers to the Brown Hotel of Louisville, KY where the dish was invented (at a society party) in 1923, to be exact. With time, some people forgot where the term Brown came from and decided the dish needed a brown gravy or a heavy browning to be authentic.
I was born in Kentucky (where my parents purchased me at the local Sears ). Mom always made hot Brown sandwichs. She made them in the oven with a white/cheese kind of sauce. I never knew anything about them other than I managed to eat a whole lot of them (usually 3-4) Thanks for the story.