Chicken a la Marengo

Ingredients

• two chickens
• a quarter of a pound of sliced fat salt pork
• two table-spoonfuls of chopped onion
• two table-spoonfuls of butter
• four heaping table-spoonfuls of flour
• a quart of chicken stock
• a cupful of strained tomato
• season with salt and pepper
• at least an eighth of a teaspoonful of cayenne
• a can of mushrooms

Method

1. 1

   Fry salt pork until crisp, remove, and fry chicken pieces rolled in flour until browned.

2. 2

   Transfer to a stew-pan.

3. 3

   Brown onion, add butter and flour, then add stock and simmer for 5 minutes.

4. 4

   Season, add tomato, strain sauce over chicken, cover, and simmer for 20 minutes.

5. 5

   Add mushrooms and cook for 10 minutes longer.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 180. The excerpt below is the record exactly as published.

Chicken a la Marengo. Singe and cut up two chickens. Put a quarter of a pound of sliced fat salt pork into a frying-pan, and fry until crisp and brown ; then remove it, and put in the pieces of chicken, first rolling them in flour. Fry brown on all sides ; then transfer to a deep stew-pan. Put two table-spoonfuls of chopped onion into the frying-pan, and when it has become browned, add two table-spoonfuls of butter and four heaping table-spoon- fuls of -flour. When the sauce gets brown, add a quart of chicken stock or any other good stock, and simmer for five minutes. Season with salt and pepper ; and after adding a cupful of strained tomato, and satisfying your- self that there is seasoning enough, strain the sauce upon the chicken. Cover, and simmer for twenty min- utes ; then add a can of mushrooms, and cook ten min- utes longer. This dish must be highly seasoned, and at least an eighth of a teaspoonful of cayenne

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