| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Brunch | 4 | Servings |
INGREDIENTS
| 4 | sl | French bread toast; or 4 English muffin halves |
| 4 | lg | Slices roasted chicken |
| 4 | lg | Slices boiled or baked ham |
| 1 | tb | Minced parsley |
| Salt and pepper to taste | ||
| 1 | c | Hollandaise sauce |
| 1 | c | Marchand de Vin sauce |
INSTRUCTIONS
Fry the ham and warm the chicken slices. As an alternative to roast chicken, you may grill 1/2 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@iquest.net Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct 24, 1997
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