Posted by Timothy Banning on December 31, 1999 at 15:54:36 :
In Reply to: Check out this one posted by Carl Jones on December 30, 1999 at 10:31:04 :
From Larrousse:
a la Francais; A garnish consisting of nests of duchess potatoes dipped in egg and bread crumbs and filled with mixed diced vegetables; asparagus tips; braised lettuce; florets of cauliflower covered with hollandaise; the sauce is a light veal sauce or veal gravy. For large cuts of meat.
When ever I am asked to do any thing from classic cuisine I always try to check resources such as Larrousse or le Guide de Culinair. While I can understand modifying things for a more modern style of service I always wonder about the value of calling something by a classic name when it really is something all together different.
Any comments?
: Hi everybody, I am new to posting here as I just started catering not too long ago. I need a good
: : everyday chicken francais (francese) recipe. I am located on the New Jersey Shore and business
: : is pretty good. Any help is appreciated. Thanx.
: : Chrissie aka Chrissie's Catering
: Hi Chrissie, check this one out.
:
: HERBED CHICKEN A LA FRANCAIS
: 4 lg. chicken breasts, skinned, boned
: and halved lengthwise
: 4 green onions, sliced
: 3/4 tsp. dried tarragon, crushed
: 2 tbsp. butter or margarine
: 1/2 c. dry white wine or chicken broth
: 1 egg white
: 2/3 c. mayonnaise
: Grated Parmesan cheese
: Snipped parsley
: Hot cooked carrots (optional)
: Rice
: Arrange chicken in a 9x13x2 inch baking dish. Sprinkle green onions and tarragon on top. Dot chicken with butter or margarine. Season with salt and pepper. Add wine. Bake uncovered at 350 degrees for 30 minutes. Remove from oven. Beat egg white to stiff peaks. Fold in mayonnaise. Spoon mixture over chicken and sprinkle with Parmesan cheese. Return to oven and bake for 12-15 minutes or until light brown. Before serving, sprinkle with parsley. Serve hot with carrots and rice. Serves 8.
: Of course, you will need to factor this up for large batches.
: Blessings,
: Carl Jones