À la Maréchale
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''À la Maréchale'' ("
marshal Marshal is a term used in several official titles in various branches of society. As marshals became trusted members of the courts of Medieval Europe, the title grew in reputation. During the last few centuries, it has been used for elevated o ...
-style" in French) is a method of food preparation in
haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pri ...
. Dishes ''à la Maréchale'' are made from tender pieces of meat, such as
cutlet Cutlet (derived from French ''côtelette'', ''côte'', " rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta ...
s,
escalope An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender. The ...
s,
supremes The Supremes were an American girl group and a premier act of Motown Records during the 1960s. Founded as the Primettes in Detroit, Michigan, in 1959, the Supremes were the most commercially successful of Motown's acts and the most successful ...
,
sweetbread Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or gut sweetbread), typically from calf (french: ris de veau, es, hígado) or lamb (). Sweetbreads have a ri ...
s, or fish, which are treated ''à l'anglaise'' ("English-style"), i.e. coated with eggs and
bread crumbs Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickeni ...
, and sautéed.


History and varieties

The dish is known since the 18th century at least. It is speculated that it could be associated with the Maréchale de Luxembourg (1707-1787), the wife of Charles-François-Frédéric de Montmorency-Luxembourg (1702–1764) and a major society hostess. According to food historian
William Pokhlyobkin William Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000) (russian: Ви́льям Васи́льевич Похлёбкин, Viliyam Vasilievich Pokhlyobkin) was a Soviet and Russian historian specializing in Scand ...
, the dish had to be so tender that "even a
marshal Marshal is a term used in several official titles in various branches of society. As marshals became trusted members of the courts of Medieval Europe, the title grew in reputation. During the last few centuries, it has been used for elevated o ...
(a synonym of an elder, satiated and toothless man) could eat it." Numerous varieties of such dishes are described in 19th-century cookbooks. Various sorts of meat, poultry and fish prepared ''à la Maréchale'' are found e.g. in the works by André Viard,
Antoine Beauvilliers Antoine B. Beauvilliers (1754 – 31 January 1817) was a French restaurateur who opened the first grand restaurant in Paris and wrote the cookbook ''L'Art du Cuisinier''. Jean Anthelme Brillat-Savarin considers him the most important of the ea ...
, Louis Eustache Ude,
Marie-Antoine Carême Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery ...
,
Jules Gouffé Jules Gouffé (1807 – 28 February 1877) was a renowned French chef and pâtissier. He was nicknamed ''l'apôtre de la cuisine décorative'' (french: The apostle of decorative cuisine). He had a deep impact on the evolution of French gastr ...
,
Alexis Soyer Alexis Benoît Soyer (4 February 18105 August 1858) was a French chef who became the most celebrated cook in Victorian England. He also tried to alleviate suffering of the Irish poor in the Great Irish Famine (1845–1849), and contributed a p ...
,
Charles Elmé Francatelli Charles Elmé Francatelli (180510 August 1876) was an Italian British cook, known for his cookery books popular in the Victorian era, such as '' The Modern Cook''. Biography Francatelli was born in London, of Italian descent, in 1805. He was ...
,
Urbain Dubois __NOTOC__ Urbain François Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French Cuisine, and as the creator of Veal Orloff, a popular dish in Russian c ...
and
Charles Ranhofer Charles Ranhofer (November 7, 1836 in Saint-Denis, France – October 9, 1899 in New York) was the chef at Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of ''The Epicurean'' (1894),Charles Ranhof ...
. Some books included stuffed versions, such as "rabbit ''à la Maréchale''" filled with
duxelles Duxelles () is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well, and some recipes ...
and "fowl fillet ''à la Maréchale''" stuffed with
truffle A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziz ...
s and herbs or with herbs and forcemeat. After the victory over Napoleon in 1814, dishes ''à la Maréchale'' were introduced to Russia. Rather elaborate varieties, usually involving
hazel grouse The hazel grouse (''Tetrastes bonasia''), sometimes called the hazel hen, is one of the smaller members of the grouse family of birds. It is a sedentary species, breeding across the Palearctic as far east as Hokkaido, and as far west as eastern a ...
fillets, are found in several classical Russian cookbooks. One of the first such books, ''The Last Work'' by Gerasim Stepanov, proposes to combine hazel grouse fillets and veal liver. Elena Molokhovets' ''
A Gift to Young Housewives ''A Gift to Young Housewives'' ( rus, Пода́рок молоды́м хозя́йкам, r=Podarok molodym khozyaykam) is a Russian cookbook written and compiled by Elena Ivanovna Molokhovets (née Burman; ) and usually referred to as "Molokho ...
'', the most successful Russian cookbook of the 19th century, has included since its first edition in 1861 a recipe for "hazel grouse ''à la Maréchale''" stuffed with
Madeira sauce Madeira is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa. Madeira is produced in a variety of styles ranging from dry wines which can be consumed on their own, as an apéritif and digestif, apéritif, to sweet ...
with
portobello mushrooms ''Agaricus bisporus'' is an edible basidiomycete mushroom native to grasslands in Eurasia and North America. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature ...
and truffles. A similar variety of "
game A game is a structured form of play (activity), play, usually undertaken for enjoyment, entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator s ...
cutlets ''à la maréchale''" with a
quenelle __NOTOC__ A quenelle () is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often us ...
and truffle stuffing is described in the textbook ''The Practical Fundamentals of the Cookery Art'' by Pelageya Alexandrova-Ignatieva published in the beginning of the 20th century. In the Soviet times, the book ''Apportionments for dinners, separate dishes and other products of public catering'' (1928), which served as a standard reference for Soviet catering establishments, demanded renaming of many traditional restaurant dishes to replace the (mostly French-style) "
bourgeoise The bourgeoisie ( , ) is a social class, equivalent to the middle or upper middle class. They are distinguished from, and traditionally contrasted with, the proletariat by their affluence, and their great cultural and financial capital. T ...
" names with simple "
proletarian The proletariat (; ) is the social class of wage-earners, those members of a society whose only possession of significant economic value is their labour power (their capacity to work). A member of such a class is a proletarian. Marxist philoso ...
" forms. This program was not realised immediately (at least not completely), and its successor, ''The Directory of Apportionments for Catering'' (1940), published by the Soviet Ministry of Food Industry, still included chicken and game fillets ''à la Maréchale'' stuffed with milk sauce and portobello mushrooms. The major Soviet cookbooks published after WWII, such as ''Cookery'' (1955) or ''Directory of Recipes and Culinary Products for Catering'', included the same recipe but named it simply "chicken or game cutlet stuffed with milk sauce" and added a similar "chicken or game cutlet stuffed with liver". As a result, the term ''à la Maréchale'' disappeared from menus of Soviet restaurants.
August Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Ant ...
notes in ''
Le Guide Culinaire ''Le Guide Culinaire'' () is Georges Auguste Escoffier, Escoffier's 1903 French cuisine, French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlto ...
'' that the commonly used "English-style" coating in these dishes is an economical substitute for the original treatment with chopped truffles. While chicken suprême and cervelle de veau are prepared this way, other dishes ''à la Maréchale'' in his guide, such as tournedos and
foie gras Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy ...
collops A collop is a slice of meat, according to one definition in the ''Oxford English Dictionary''. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last ...
, include truffles. A garnish of truffles and green asparagus tips is nowadays common for dishes ''à la Maréchale''.


Cultural references

Dishes ''à la Maréchale'' are occasionally mentioned in
Russian literature Russian literature refers to the literature of Russia and its émigrés and to Russian language, Russian-language literature. The roots of Russian literature can be traced to the Middle Ages, when epics and chronicles in Old East Slavic were c ...
as a prime example of an "aristocratic" dish of high-level cuisine. In
Anton Chekhov Anton Pavlovich Chekhov (; 29 January 1860 Old Style date 17 January. – 15 July 1904 Old Style date 2 July.) was a Russian playwright and short-story writer who is considered to be one of the greatest writers of all time. His career ...
's story ''Peasants'', Nikolay Tchikildyeev, a former hotel waiter, and a cook discussed
...the dishes that were prepared in the old days for the gentry. They talked of rissoles, cutlets, various soups and sauces, and the cook, who remembered everything very well, mentioned dishes that are no longer served. There was one, for instance -- a dish made of bulls' eyes, which was called "waking up in the morning." "And used you to do cutlets ''à la maréchal''?" asked Nikolay. "No." Nikolay shook his head reproachfully and said: "Tut, tut! You were not much of a cook!"
In his mémoires, Alexander Martynov, a colonel of the Russian tsarist secret police
Okhranka The Department for Protecting the Public Security and Order (russian: Отделение по охранению общественной безопасности и порядка), usually called Guard Department ( rus, Охранное отд ...
, recalls the assassination of the Russian prime minister
Pyotr Stolypin Pyotr Arkadyevich Stolypin ( rus, Пётр Арка́дьевич Столы́пин, p=pʲɵtr ɐrˈkadʲjɪvʲɪtɕ stɐˈlɨpʲɪn; – ) was a Russian politician and statesman. He served as the third prime minister and the interior minist ...
by the
anarchist Anarchism is a political philosophy and movement that is skeptical of all justifications for authority and seeks to abolish the institutions it claims maintain unnecessary coercion and hierarchy, typically including, though not neces ...
revolutionary
Dmitry Bogrov Dmitry Grigoriyevich Bogrov ( – ) () was the assassin of Prime Minister Pyotr Stolypin. On Bogrow was sentenced to death by hanging. He was executed on in the Kiev fortress Lyssa Hora. Stolypin's widow had campaigned in vain to spare the ass ...
1911. A year before, Bogrov wrote a phrase in a letter, which later became frequently cited, that he had "no interest in life. Nothing except an endless row of cutlets to be eaten." "In reality", Martynov commented, "the meaning of life for Bogrov was that these cutlets should be ''à la Maréchale''."


Related dishes

Alexandrova-Ignatieva noted that ''côtelette de volaille'' (the precursor of
chicken Kiev Chicken Kiev (russian: котлета по-киевски, translit=kotleta po-kiyevski; uk, котлета по-київськи, translit=kotleta po-kyivsky),The common English name for the dish uses the transliteration "Kiev", derived from ...
) is prepared like game cutlets ''à la Maréchale'', with chicken used instead of hazel grouse. The same is stated in another Russian cookbook published at the same time which gives basically the same recipes for ''côtelette de volaille'' and ''côtelette à la Maréchale'' and notes that the only difference between them is that the former are made of chicken while the latter are made of game, such as grouse,
blackcock The black grouse (''Lyrurus tetrix''), also known as northern black grouse, Eurasian black grouse, blackgame or blackcock, is a large Game (food), game Aves, bird in the grouse family. It is a Bird migration, sedentary species, spanning across t ...
, etc.


See also

*
Breaded cutlet Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''fil ...
*
Cachopo Cachopo is a ''freguesia'' (parish) in the municipality of Tavira (Algarve The Algarve (, , ; from ) is the southernmost NUTS II region of continental Portugal. It has an area of with 467,495 permanent inhabitants and incorporates 16 munici ...
* Cordon bleu *
Karađorđeva šnicla Karađorđe's schnitzel ( sr, Карађорђева шницла/''Karađorđeva šnicla'') is a Serbian breaded cutlet dish named after the Serbian revolutionary Karađorđe. It is a rolled veal or pork steak, stuffed with '' kajmak,'' and the ...


References and notes


Sources

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A Gift to Young Housewives ''A Gift to Young Housewives'' ( rus, Пода́рок молоды́м хозя́йкам, r=Podarok molodym khozyaykam) is a Russian cookbook written and compiled by Elena Ivanovna Molokhovets (née Burman; ) and usually referred to as "Molokho ...
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