Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




Quail Egg Crostini Three Ways from Eggs on Top

Like Us?



Tell me more about Project Foodie recipe search

  add another ingredient

- or -

Roast Chicken Sandwich with Gribiche Mayo

Print E-mail
Sunday, 16 January 2011
List of viewable recipes from "A Bird in the Oven and Then Some" by Mindy Fox

Recipe from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books, 2010)

ImageTraditional sauce gribiche (oui, c'est Français) is not a mayonnaise, though it shares similar traits. It's made with a hard-cooked egg yolk (not raw) mashed (not whisked) with olive oil. Cooked egg white, capers, and herbs are added; it's delicious and typically served with cold fish. Here, it's done as a mayo, yet deconstructed, since it looks prettiest that way.

  • 2 large eggs
  • 1 teaspoon whole black peppercorns
  • 1/2 cup mayonnaise
  • 7 large cornichons, or more small ones, thinly sliced on a long bias
  • 4 slices good-quality sliced, packaged white bread
  • 4 bibb lettuce leaves, or small Boston lettuce leaves from the inner heart
  • 1 1/4 cups small to medium shreds roast chicken
  • 2 scallions, thinly sliced on a long bias
  • 1 to 2 tablespoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
  • Flakey coarse sea salt

Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and boil for 10 minutes. Remove from the water and put into a bowl filled with iced cold water; let sit for 2 minutes, then peel. Cut off the ends of the eggs, so that your slices will lay flat, then slice the eggs crosswise into 6 slices each (you can eat the ends or tuck them into the sandwiches, as you like-cook's prerogative).

In a mortar and pestle or, using the heel of your hand on the side of a chef 's knife, coarsely crack the black peppercorns. Stir together the mayonnaise and all but 12 slices of the cornichons. Put the bread slices onto four individual plates. Place a bibb leaf on each slice then divide the mayonnaise mixture among the leaves. Top with the chicken and egg slices, reserved cornichon slices, scallions, capers, salt, and pepper.


Last Updated ( Friday, 28 January 2011 )
< Prev   Next >
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.