Chicken a la Marengo

Ingredients

• 1 uncooked chicken
• 2 tablespoonfuls salad oil
• ^ pint tomato sauce
• ^ pint Espagnole sauce
• 1 truffle
• 1 dozen mushrooms
• ^ gill sherry
• 1 tablespoonful strips of mushrooms
• 1 tablespoonful strips of truffle
• Fleurons of pastry

Method

1. 1

   Joint and skin the chicken and fry it in the oil.

2. 2

   Drain and trim again if necessary.

3. 3

   Have the sauces boiling, add the chicken and rough pieces of mushroom and truffle, and simmer gently until tender.

4. 4

   Dish the chicken on the croute of bread.

5. 5

   Tammy the sauce, add the strips of truffle and mushroom, and pour over the chicken.

6. 6

   Garnish with the fleurons of pastry.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 13. The excerpt below is the record exactly as published.

CHICKEN A LA MARENGO. 1 uncooked chicken. 2 tablespoonfuls salad oil. ^ pint tomato sauce. ^ „ Espagnole sauce. 1 truffle. 1 dozen mushrooms. ^ gill sherry. Croute of fried bread. 1 tablespoonful strips of mush- rooms. 1 tablespoonfiil strips of truffle. Fleurons of pastry. Joint and skin the chicken and fry it in the oil. Drain and trim again if necessary. Have the sauces boiling, add the chicken and rough pieces of mushroom and truffle, and simmer gently until tender. Dish the chicken on the croute of bread. Tammy the sauce, add the strips of truffle and mushroom, and pour over the chicken. Garnish with the fleurons of pastry. [ 62 ] PIGEONS A LA DUCHESSE. 2 pigeons. J lb. quenelle meat. Beaten egg. Dried bread-crumbs. Creamy potato. Macedoine of vegetables. ^ pint Espagnole sauce

Cook this with the app: pantry check, scaling, and the assistant.