À la Maréchale

À la Maréchale ("marshal's wife-style" in French) is a method of food preparation in haute cuisine. Dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglais ("English-style"), i.e. coated with eggs and bread crumbs, and sautéed.

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, the dish had to be so tender that "even a marshal (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 Alexandre Viard,Antoine Beauvilliers,Louis Eustache Ude,Marie-Antoine Carême,Jules Gouffé,Alexis Soyer,Charles Elmé Francatelli,Urbain Dubois and Charles Ranhofer. Some books included stuffed versions, such as "rabbit à la Maréchale" filled with duxelles and "fowl fillet à la Maréchale" stuffed with truffles and herbs or with herbs and forcemeat.

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