Tag Archives: antoine’s

Eggs Sardou Recipe

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Eggs Sardou was created at Antoine’s, named after French playwright Victorien Sardou, and remains one of the grandest of the grand New Orleans egg dishes, of which there are many.
I boiled fresh artichokes for this recipe, but it would certainly be alright to use good quality canned Artichoke bottoms, in fact, I wish I had, it wasn’t worth the extra effort and cost.

Eggs Sardou Recipe

4 Poached Eggs (See below)
1 Recipe Creamed Spinach (see below)
1 Recipe Hollandaise Sauce (see below)
4 Artichoke bottoms
Paprika for sprinkling

Divide the creamed spinach in the center of two heated plates, nest two artichoke bottoms per plate on the spinach. Place a poached egg on each artichoke bottom then top with a generous portion of Hollandaise sauce. Sprinkle with Paprika. Serve.

Serves 2.

Poached Eggs Recipe

Fill a dutch oven with 1″ of water, heat until just below a simmer. Add a few dashes of white vinegar. Crack the eggs and gently drop them into the water, keeping the shell as close to the water as possible when dropping them in. With a slotted spoon, gently move the ghost like strands of white back to the yolk. The eggs are done when the whites are no longer transparent, and the yolks are still runny. Remove with a slotted spoon and gently dry off with a towel.

Creamed Spinach Recipe

1 Cup Cooked and chopped Spinach, squeezed in a kitchen towel to remove excess water
1 Pint Heavy Cream, reduced by 3/4 of its volume
A pinch Freshly Grated Nutmeg
A pinch of Cayenne
1 tsp Crystal hot sauce
A few drops of Worcestershire sauce
Kosher salt to taste

Hollandaise Sauce Recipe

2 tsp Red Wine Vinegar
2 tsp Fresh Lemon Juice
3 Egg Yolks
1/2 Cup Clarified Butter, warm
Kosher Salt & Cayenne Pepper
1 Dash Crystal Hot Sauce
A few drops Worcestershire Sauce

Place the vinegar, lemon juice, and egg yolks in the top deck of a double boiler. The water in the lower deck should be hot but not boiling.
Whisk slowly until you see the yolks start to coagulate on the sides. If the pan gets too hot, remove it from the heat for a minute, whisking constantly.
Whisk while cooking, minding the bowl temperature, until the yolks are lighter in color and do not leave yellow streaks when the whisk goes through them. If you see any signs of scrambling, remove the bowl from the heat.
When the yolk/acid mixture is good and thick, remove from the heat and slowly drizzle in the clarified butter, whisking constantly, until incorporated.
Add the hot and worcestershire sauces, and season to taste with the salt & cayenne.

If the sauce is a little too thick, you can thin it down with a few splashes of hot water.

Makes about 2/3 Cup.

For more recipes check out my Index of Creole & Cajun Recipes!

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Chicken Rochambeau Recipe

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From Nola Cuisine Images – (reedited)

Since I mentioned the fancy New Orleans chicken dishes in my Chicken Clemenceau post, I figured I would feature a few more. This is a favorite at Antoine’s* though they use a Brown Rochambeau Sauce, where I use Marchand de Vin.

*Note* – Antoine’s reopened December 29th.

Chicken Rochambeau Recipe

2 Chicken Breasts about 4-6 ounces each
2 Slices French Bread, 1/2 inch thick rounds, toasted under the broiler on both sides
2 Round Slices of Ham, lightly browned in butter
1/2 Recipe Marchand de Vin Sauce
1 Recipe Bearnaise Sauce
Parsley, finely chopped for garnish

For the Poaching Liquid:
3 Lemon slices
1 sprig Parsley
1 Bay leaf
1 tsp Black Peppercorns
1 tsp Kosher Salt

Place the lemon slices, parsley, peppercorns, the bay leaf, and salt in a large saucespan. Cover with water by 2 inches. Bring to a boil, then reduce the heat to the point where the water is just steaming, just under a simmer. Add the chicken breasts, poach until they are just cooked through.

To assemble:
In the center of two heated serving plates, place the french bread rounds. Next, place the ham and top with a generous portion of Marchand de Vin. Place the chicken on the Marchand de Vin, finish with a generous portion of Bearnaise. Garnish with the chopped parsley.

Makes 2 Servings

Be sure and check out my ever growing Index of Creole and Cajun recipes which links to all of the recipes featured on this site!

Related Posts:

Chicken Bonne Femme
Chicken Clemenceau

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Chicken Clemenceau Recipe

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From Nola Cuisine Images – (reedited)

This dish is one of the famous Chicken creations of New Orleans, along with Chicken Bon Femme (different from the French), Chicken Pontalba, and Chicken Rochambeau. It’s named for Georges Clemenceau (1841-1929), a French statesman who became the French Premier in 1906.
I’m not sure who created this dish, but Galatoire’s serves a wonderful version, which this one is loosely based on. It’s generally made with a whole cut up chicken, but I’ve used chicken breast here because it was just my wife and I for dinner, and that is what I had handy.
Brabant Potatoes, are usually fried, but I baked them here with great results.
Although I generally object to anything army green in my cooking, I prefer the canned baby peas (petit pois) for this recipe. They don’t look as pretty as fresh or frozen, but I think the flavor and texture are better, and more authentic.

Chicken Clemenceau Recipe

4 Tbsp Unsalted Butter, in all
2 Chicken Breasts, lightly pounded
2 Cups Mushrooms, thickly sliced
1 Small Onion, chopped
2 Green Onions, sliced
3 Large Cloves Garlic, minced
1/2 Cup Dry White Wine
Kosher Salt & Black Pepper
3 Tbsp Vegetable Oil, in all
1 Large Russet Potato, 1/2 inch dice
2 Tbsp Italian Parsley, minced
1 Cup Small Green Peas, canned (Petit Pois)

Preheat an oven to 400 degrees F.
Toss the diced potatoes in 2 Tbsp of the oil and season liberally with kosher salt and black pepper. Place on a baking sheet, and into the oven for 45 minutes, occasionally turning them with a spatula for even browning.

When the potatoes are almost golden brown, heat 2 Tbsp of the butter, and 1 Tbsp of the oil in an ovenproof skillet. When the fat is bubbling and hot, add the chicken breasts, which have been seasoned with kosher salt & black pepper, brown quickly on both sides, remove to a plate.

In the same hot pan add the mushrooms, saute until golden brown. Add the onions and garlic, season with a little salt and pepper, saute until the onions are almost tender and have some color. Deglaze the pan with the white wine, cook for 2 minutes. Stir in 1 Tbsp of the parsley.
Place the chicken back in the pan and cover with some of the “sauce.” Place in the oven until the chicken is just cooked through.

To Assemble:
Divide the brabant potatoes between two warmed plates, making a pile in the center, place a chicken breast on each.
Melt the remaining butter into the sauce, and fold in the Petit Pois until just warmed through. Divide the sauce over the two chicken breasts and garnish with the remaining parsley.

Serves 2.

More New Orleans style Chicken Recipes at Nola Cuisine:

Chicken Bonne Femme Recipe
Chicken Pontalba
Chicken Rochambeau

Related Recipes:

Brabant Potatoes Recipe

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