Recipe

Antoine's Oysters Rockerfeller Recipe

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Ingredients

Directions

Step #1 To roast the hazelnuts you should place them on a sheet pan & put them in a 400?F oven for 2 to 3 mins, or until the outside skin starts to break away.
Step #2 Rub the hazelnuts together so that the outer dark skins flake off.
Step #3 You do not want to toast them, you just want the skin to loosen up.
Step #4 In a large skillet place the butter & heat it on medium high until it has melted.
Step #5 Add the mushrooms & saut? them for 4 to 5 mins, or until they are brown.
Step #6 Add the 1/4 c of sherry & deglaze the pan.
Step #7 Add the chicken stock.
Step #8 Cook the ingredients on medium heat for 12 to 15 mins, or until the liquid is reduced by 1/2.
Step #9 In a small saucepan place the 3/4 c of sherry.
Step #10 Cook it on medium high heat for 4 to 6 mins, or until it is reduced by 3/4.
Step #11 Add the reduced sherry, & pepper to soup, salt, & stir them in.
Step #12 In each of 4 individual serving bowls place 3 of the Chicken-Hazelnut Quenelles.
Step #13 Ladle the soup on top.
Step #14 Sprinkle top on the hazelnuts.
Step #15 --.
Enjoy the ANTOINE'S OYSTERS ROCKERFELLER recipe