Chicken a la Marengo

Ingredients

• 1 fowl, or the cold remains of two
• 1 small onion
• 1 saltspoonful mixed herbs
• pepper and salt
• 1 oz. butter
• 1 oz. flour
• f pint stock or water

Method

1. 1

   Cut the fowl into neat joints ready for frying and put aside until the following sauce is made.

2. 2

   Melt the butter in a pan and stir in the flour until brown.

3. 3

   Add the water, herbs, onion chopped, and pepper and salt to taste.

4. 4

   Allow to simmer gently whilst frying the fowl.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 59. The excerpt below is the record exactly as published.

CHICKEN A LA MARENGO. 1 fowl, or the cold remains of two 1 small onion 1 saltspoonful mixed herbs pepper and salt 1 oz. butter 1 oz. flour, f pint stock or water

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