Recipe - Chicken Rochambeau

4 sl French bread toast; or 4
English muffin halves
4 lg Slices roasted chicken
4 lg Slices boiled or baked ham
1 tablespoon Minced parsley
Salt and pepper to taste
1 cup Hollandaise sauce
1 cup Marchand de Vin sauce

Fry the ham and warm the chicken slices. As an alternative to roast
chicken, you may grill One half 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 MMRecipes Digest V4 #280 by Jim Kirk captain@iquest.net on Oct
24, 1997