CHICKEN MARENGO, GRATIN DAUPHINOIS ET SALADE VERTE
(Veal cheeks stew served with potato gratin and green salad) Dunand, Napoleon's personal chef, created this stew to celebrate the 1800 French victory over the Austrians at the battle of Marengo in northern Italy. The potato dish was first mentioned in the culinary treaty by Anthony Careme in 1803. It was served once at a dinner given by Charles-Henri, duke of Clermont-Tonnerre and Lieutenant-General of the Dauphiné, to the first consul of France and soon to be the self proclaimed emperor of France. It is believed that Napoleon never had potatoes served in a different way thereafter.
Our W.M. Philippe de Manny lighting the Fellowship Candle.