Chicken à la Marengo

Ingredients

• your chicken
• with butter
• a little gravy
• minced ham
• slices of onion
• salt
• pepper
• sprinkle with lemon juice

Method

1. 1

   Cut up your chicken into joints, and warm in a saucepan with butter, a little gravy, minced ham, slices of onion, salt and pepper; toss over a quick fire.

2. 2

   As soon as the chicken and onions are cooked and a good colour, sprinkle with lemon juice, and serve.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 140. The excerpt below is the record exactly as published.

Chicken à la Marengo. Filet de porc rôti. Roast fillet of pork. Pommes sautées. Fried potatoes. Gelée au marasquin. Maraschino jelly. Smoked herrirgs à la Bruxelloise. Hold the herrings over hot steam or cinders, after which skin and fillet them, oil a large paper case, and place the fillets round it ; stir some chopped mushrooms, parsley, mixed herbs, chives, eschalots, a little garlic, and white pepper into a large lump of butter, spread a layer of this stuffing between each fillet, sprinkle with olive oil and grated bread crust ; broil on the gridiron over a quick fire, and when done, dish up in the case, and hand pieces of lemon separately. Chicken à la Marengo. Cut up your chicken into joints, and warm in a saucepan, with butter, a little gravy, minced ham, slices of onion, salt and pepper, toss over a quick fire; as soon as the chicken and onions are cooked, and a good colour, sprinkle with lemon juice

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