| 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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