Chicken rochambeau
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | French bread toast; or 4 English muffin halves |
| 4 | larges | Slices roasted chicken |
| 4 | larges | Slices boiled or baked ham |
| 1 | tablespoon | Minced parsley |
| Salt and pepper to taste | ||
| 1 | cup | Hollandaise sauce |
| 1 | cup | Marchand de Vin sauce |
Directions
Fry the ham and warm the chicken slices. As an alternative to roast chicken, you may grill ½ a chicken breast pounded thin for each person.
Place the French bread toast or English muffin on the plate, then the ham, then a generous amount of Marchand de Vin sauce, then the chicken, then top with the Hollandaise sauce. Garnish with parsley.
Here's a recipe involving Marchand de Vin sauce, along with Hollandaise (the other sauce you can get on your tournedos at Antoine's, as well as other restaurants). It's Chicken Rochambeau, which is a favorite entr,e at Antoine's. This is a great dish to make around holiday time because it calls for roast chicken, and there's bound to be lots of roast chicken or turkey leftovers around many a New Orleans household at Christmas time.
Typos By Jim Kirk - captain@... Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@...> on Oct 24, 1997