Turkey Rochambeau Recipes

CHICKEN ROCHAMBEAU

Steps:

• Fry the ham and warm the chicken slices.
• Place the French bread toast on the plate, then the ham, then a generous amount of Marchand de Vin sauce, then the chicken, then top with the Bearnaise sauce. Garnish with parsley.

TURKEY ROCHAMBEAU

Steps:

• Sauce Poulette:Heat one tablespoon of the butter; add flour and cook for one minute.
• Stir in the chicken broth and add salt, pepper, and parsley sprigs.
• Bring the mixture to a boil, then lower the heat and simmer for 30 minutes.
• Discard the parsley.
• Remove the sauce from the heat and blend in the egg yolks.
• Add lemon juice, chopped parsley, the remaining tablespoon of butter and the drained mushrooms.
• On each slice of toast, place one slice of ham and one of turkey.
• Cover with Sauce Poulette.
• Serve hot.

BAKED LASAGNA

Steps:

• Brown meat slowly.
• Add next 6 ingredients to meat (garlic through tomato paste).
• Add one tomato paste can of water.
• Simmer uncovered until thick or about 45 minutes.
• Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
• Cover and refrigerate until ready to use.
• Also meanwhile, cook lasagna noodles in boiling water until tender.
• Drain and rinse with cold water.
• Spray a 13X9X2 baking pan with vegetable oil spray.
• Place 1/2 of the noodles in the bottom of the pan.
• Spread 1/2 of the cottage cheese mixture over the noodles.
• Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
• Layer again with noodes, cottage cheese, meat and mozzarella cheese.
• Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.