Chicken Marengo with Crayfish (1907)

Make the court-bouillon. Put the water, white wine vinegar and coarse gray sea salt in a large saucepan. Slice the carrots and onions thinly and add them, with the parsley stalks, thyme and bay leaf tied in a bunch. Bring to a boil and simmer for 1 hour, adding the black peppercorns for the last 12 minutes only. Strain and return to the pan.

If using live crayfish, chill them in the freezer for 20 minutes first. Bring the court-bouillon to a full boil, drop in the crayfish and cook for 5 to 6 minutes, until bright red all over. If using cooked crawfish, warm them in the simmering court-bouillon for 2 to 3 minutes. Take the pan off the heat and keep them in the warm liquid.

Heat the oven to 400°F (200°C).

Season the chicken pieces with the salt and black pepper. Heat the olive oil in a large ovenproof sauté pan over medium-high heat until hot, add the chicken and brown it quickly all over, turning the pieces so they color evenly.

Cover the pan and put it in the oven. When the thickest part of the breast reaches 165°F (74°C), after 10 to 15 minutes, take out the breast and wing pieces and keep them warm. Return the pan for 8 to 10 minutes more, until the thickest part of the thigh reaches 165°F (74°C). Lift out the legs and keep them warm with the rest.

Pour off the fat from the pan. Set the pan over medium heat, add the white wine and scrape up the browned juices from the bottom. Boil until reduced by half.

Peel, seed and chop the tomatoes. Crush the garlic. Add both to the pan with the mushrooms and the truffle, if using, and simmer for about 8 minutes, until the tomatoes have softened into a short sauce. Taste for seasoning.

Return the chicken to the pan, legs first, then the breast and wings. Spoon the sauce over and keep warm over low heat without letting it boil.

Meanwhile, cut the bread into heart shapes. Melt the butter in a frying pan over medium heat and fry the croûtons until golden on both sides. Drain on paper.

Fry the eggs one at a time, as Escoffier does. Heat the olive oil for the eggs in a small frying pan until it just begins to smoke. Break an egg onto a saucer, season it lightly and slide it into the oil. With a wooden spoon, quickly fold the set white over the yolk. After about 1 minute, when the white is crisp and golden, lift it out and drain it. Repeat with the rest.

Lift the crayfish from the court-bouillon and hook the tips of their claws into the tail.

Pile the chicken in a warm dish and spoon the sauce and garnish over it. Surround it with the croûtons, fried eggs and crayfish, and sprinkle with the parsley.