Mayfair-Lennox: Chicken Martinique C. Gordon Heiss, the son of Charles Heiss, took over the Mayfair-Lennox organization after his father died in 1956. His secretary took a shine to an architect in the office next door and gave him all the recipes that were being used at the hotels at the time. The architect gave them to Pat & Jack Brangle, the owners of Llewelyn's Pub from 1975 to 1997, and the Brangles gave them to Ann & Joe Pollack. This recipe is reprinted in memory of Ann & Joe.
Chicken Martinique Source: The Chet's Notebook at The Mayfair-Lennox Hotel Kitchens Yield: 4 servings Ingredients
Preparation Pineapple should be split in half lengthwise and then hollowed out to leave 3/4 inch in shell, which is scored and remaining meat loosened and left in place. The pineapple that is removed is minced and used in chicken mixture. Boil chicken in covered pot in least amount of water possible to obtain a good stock. Make a roux with butter and flour. Add hot stock, minced pineapple and cream. Simmer gently. Add chicken, mushrooms, sherry and Cointreau. Cook until well blended. Place mixture in the hollowed pineapple halves and bake in moderate oven on rock salt until pineapple hulls are thoroughly heated. Sprinkle generously with toasted coconut and almonds. Serve with 2 oz Major Grey's chutney and steamed rice. Copyright © 2022 LostDishes.com |
