3225 Poulet Sauté Marengo


Season the pieces of chicken and sauté them in oil. Drain off the oil and deglaze the pan with dl (5 fl oz or ⅝ U.S. cup) white wine and reduce by half. Add the roughly chopped flesh only of 2 tomatoes, or tbs tomato purée, a touch of crushed garlic, 10 cooked small buttom mushrooms, 10 slices of truffle and dl (5 fl oz or ⅝ U.S. cup) Jus lié.

Finish cooking together then arrange the pieces of chicken in a deep dish and coat with the sauce and garnish. Surround with 4 heart-shaped Croûtons of bread fried in butter, 4 trussed crayfish cooked in Court-bouillon and 4 small French fried eggs. Sprinkle with coarsely chopped parsley.