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Turkey Rochambeau

A lovely brunch dish from the River Road Recipes cookbook of the Junior League of Baton Rouge posted in response to a recipe request.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
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"A lovely brunch dish from the River Road Recipes cookbook of the Junior League of Baton Rouge posted in response to a recipe request."
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  1. Molly53
    A lovely brunch dish from the River Road Recipes cookbook of the Junior League of Baton Rouge posted in response to a recipe request.
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