September 25th, my partner Ken and I do an ongoing catering job for the Sons of the Confederate Veterans (http://www.va-scv.org/site/), Tom Smith Camp in Suffolk Va. We provided a meal of Poached Chicken, Steamed Broccoli, Vegetable medley Rice, Boston Crème Pie and Iced Tea. I tried making a Tarragon Cream sauce that came out a little on the thin side. Better luck next time. I must say that over all the meal was pretty good. I have never been drawn to poached chicken but did a court bouillon with tarragon that was really easy. The stock recipe was Ge Court Bouillon from Alton Browns’ “Good Eats” at http://www.foodnetwork.com/ . If you’re ever going to do a fancy chicken salad for a baby shower, wedding shower or your mutter in law is coming …I would suggest taking the time do to it. On a related note there is a Tarragon Egg Salad recipe from a Gourmet magazine that is listed at http://www.epicurious.com/recipes/.
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