Chapter XVI · Poultry (Volaille) · No. 1564
1564—Poulet Sauté Marengo
Sauté the chicken in oil. Swill the sautépan with white wine; add two peeled and concassed tomatoes, or one and one-half tablespoonfuls of tomato purée, a mite of crushed garlic, ten small mushrooms, and ten slices of truffle.
Dish the chicken; cover it with sauce and garnish; surround it with heart-shaped croûtons, fried in butter; small, fried eggs, and trussed crayfish cooked in court-bouillon, and sprinkle the whole with a pinch of concassed parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1564, p. 504. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →