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MARSHALL FIELDS/EPICURIAN [Moved from Midwest Board]

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HELP FOLKS,

YEARS AGO WE ENJOYED THE EPICURIAN ENTRE AT MARSHALL FIELDS IN CHICAGO.

THEY ARE CLOSED NOW AND I WAS WONDERING IF ANYONE KNOWS OF THE RECIPE.

YOUR HELP IS APPRECIATED.

BARBARA

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  1. Barbara. I have an old MF cookbook from the 80's. Will look in there - just curious, what ingredients are in the Epicurian entree?

    3 Replies
    1. re: Diane in Bexley

      It has been years, but we think it had a chicken breast, a cheesy sauce.

      Hope you can find it. Thanks

      It was called "The Epicurian"

      1. re: BGARRISON

        Didn't reply initially because I couldn't find the cookbook in my kitchen bookcase. Was scrounging in the basement recently and came across the book. YOU ARE IN LUCK! Here is the recipe:

        Makes 1 serving:
        2 slices trimmed buttered toast
        2 slices (1.5 oz) cooked ham
        2-3 slices (2 oz) cooked chicken or turkey
        2 T mushrooms, cleaned, sliced, sauteed
        3/4 cup Parisienne sauce (see below)
        1/4 cup sharp Cheddar cheese, grated
        dash paprika

        On serving plate, place one slice of toast in center and one slice of toast cut diagonally on each end. Top toast with ingredients in order listed above. Sprinkle with paprika. Broil 5 in from flame until browned and bubbling. Make sure Parisienne sauce covers all.

        Parisienne Sauce:
        5 T butter
        7.5 T flour
        1.5 cups chicken stock or broth
        1/2 cup cream
        1 tsp salt

        In saucepan, combine butter & flour together. Add chicken stock slowly to make gravy. Stir constantly with whisk. Warm cream and add to gravy. Add salt to taste. Makes 2 cups.

        1. re: Diane in Bexley

          Diane, which book was this recipe in? My boyfriend is obsessed with this dish and Marshall Fields from going there in his childhood and I'd like to buy him the book. thanks!