Name: Delmonico Chicken Clemenceau
Ingredients: 1 Fryer chicken -; (abt 3 1/2 lbs); Drizzle of olive oil; Salt; to taste; Freshly-ground black pepper; to taste; 1 tb Butter; 1/2 lb Smithfield Ham; julienned; 1/2 c Minced onions; 2 ts Chopped garlic; 1/2 lb Assorted exotic mushrooms; stemmed, cleaned,; And sliced; 1/2 lb Green peas; 1/2 lb Brabant potatoes; (small-diced blanched potatoes that are; Fried until golden); 3 tb White vinegar; 3 tb White wine; 10 Peppercorns; crushed; 2 tb Finely-chopped shallots; 1 tb Chopped tarragon; 3 Egg yolks; 1 c Unsalted butter; melted; 1 tb Finely-chopped parsley leaves

[We] must understand that Christianity is not served by mindlessness, but by the knowledge of God through the Word of God. Such knowledge engages our minds, stirs our hearts, and transforms our lives. This knowledge is personal. How is it fostered? By listening to what He says (the priority of preaching), by engaging Him in conversation (the emphasis on prayer), by spending time in His company (the need for a devotional life), and by being with others who know Him too (the need for gathered worship). This knowledge is progressive and dynamic, not static. At the end of our journey, we should still be exclaiming with Paul: “I want to know Christ” (1 Corinthians 2:2).

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Emlive02	4	servings

INGREDIENTS

1		Fryer chicken -; (abt 3 1/2 lbs)
		Drizzle of olive oil
		Salt; to taste
		Freshly-ground black pepper; to taste
1	tb	Butter
1/2	lb	Smithfield Ham; julienned
1/2	c	Minced onions
2	ts	Chopped garlic
1/2	lb	Assorted exotic mushrooms; stemmed, cleaned,
		And sliced
1/2	lb	Green peas
1/2	lb	Brabant potatoes
		(small-diced blanched potatoes that are
		Fried until golden)
3	tb	White vinegar
3	tb	White wine
10		Peppercorns; crushed
2	tb	Finely-chopped shallots
1	tb	Chopped tarragon
3		Egg yolks
1	c	Unsalted butter; melted
1	tb	Finely-chopped parsley leaves

INSTRUCTIONS

Preheat the oven to 400 degrees. Season the chicken with olive oil, salt
and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the
heat to 350 degrees and continue to cook for 30 minutes. In a large saute
pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions.
Saute for 1 minute. Add the garlic and mushrooms. Season with salt and
pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4
minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots,
and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1
tablespoon of water. Add the egg yolks and whisk, over low heat, until
frothy, about 3 to 4 minutes. In a steady stream, add the butter until the
sauce thickens. Season with salt and pepper. Strain the sauce through a
chinois and set aside. Remove the chicken from the oven and carve into 4
pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on
the bottom of each plate. Lay the individual chicken portions on top of the
potatoes. Spoon the Bernaise Sauce over the chicken and serve. This recipe
yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B24 broadcast 04-10-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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