Chicken Rochambeau

Title:
Chicken Rochambeau

Yield:
4 Servings

Categories:
Cajun,
Brunch




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






 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 
on Oct


 24, 1997