Chicken Breast Rossini

[Louise82]

I am getting married in Cyprus in a couple of weeks and have been given a number of menus to pick from for the wedding meal.

Can anybody tell me what Chicken Breast Rossini is (ingredients etc) and whether you would recomend it.

Many Thanks

[nickmo]

Hi louise82. There area few variations on Rossini I'm afraid. Could be stuffed with cheese, or with red wine sauce, or pate stuffing with a ham wrap and brandy sauce, which is the most common I think.

Usually a beef tourido rossini though. - best thing - contact the caterers and just ask the make up of the menus - they should be pleased to help.

[Carol Anne]

What nickmo suggests sounds right except that it should be served between two litlle roundels of fried bread.

My favourite with fillet steak or chicken !!

[Narolines]

The classic Tournedos Rossini uses fillet steak, pate de foie-gras and truffles, and would cost several limbs and a grandmother or two, never mind an arm and a leg. I suspect the Chicken Breast Rossini will be a dish based on the original - served, as Carol Anne says, between two circular croutons, using more everyday ingredients. The essence of a true Rossini is the foie-gras and the truffles. There's no reason at all why it shouldn't be perfectly palatable, though of course you are at the mercy of the chef at the particular venue! As a matter of interest (or not!) the original was created for the composer Rossini by Casimir Moisson, the chef at the Maison Doree in Paris.

Also as a matter of interest, where in Cyprus are you eating? I know parts of Cyprus quite well, and I might just happen to know what the general standard of food is at your venue.....

[Carol Anne]

I recall my first experience with Tournedos Rossini was at the 'Mal' in the Glasgow Central Hotel back in 1975. It was one of the most expensive dishes on the menu at �5 !! I'll never forget poor Dad's face as he was paying for us all. Since then I've eaten it in all over the world, but I have to say none have compared those served at the long gone Malmaison.

�5 back then would be roughly �50-60 in todays money!!