Chicken a la Marengo

Ingredients

• young chickens
• small onions
• sauté in oil
• a sauce with button mushrooms
• a squeeze of lemon
• a tablespoonful of puree of tomato

Method

1. 1

   Cut chicken into joints and sauté in oil with onions.

2. 2

   Cook legs longer than other parts.

3. 3

   Prepare sauce with mushrooms and lemon.

4. 4

   Serve chicken with sauce and croutons.

Nutrition per serving

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 87. The excerpt below is the record exactly as published.

Young chickens only can be used for this. They should be washed clean, and cut up, if small, into four, P 2IO POULTRY. and if large into six parts. Season with salt and a little pepper ; roll them in flour ; fry in ^g<g and bread crumbs ; garnish with fried parsley, and serve. Send up mayonnaise sauce in a tureen. Chicken k la Romaine. Take a good fowl trussed as for boiling. Put into a large stewpan four or five tablespoonsful of best olive oil, a pinch of salt, a few cloves and a piece of mace, a leek, and a bouquet of herbs. When the oil is quite hot, put in the chicken and let it cook very gently in the oil, moving it from time to time to prevent its burning. The fowl must be turned once or twice, so that all parts may be equally cooked. When it is quite cooked all through, it should be of a delicate brown colour. Strain out all the vegetables and herbs, and pour away some of the oil. Take the fowl out and keep it hot. To the oil remaining in the stewpan add a few spoonsful of good tomato puree, and a little stock. Stir well together and stew for about ten minutes. Have ready some macaroni well boiled and drained, and cut into pieces not more than i^ inches in length. Just heat the macaroni in the sauce. Pour round, but not over, the fowl, and serve. Roast Chicken a la Dumas. Truss the chicken so that the neck is bent in and closes the aperture ; place the liver and its equivalent of bacon inside the chicken ; tie it up so that, no spit CHICKEN A LA MARENGO. 211 being used, it hangs like a bundle from the bottle- jack, the neck part downwards. Keep basting with butter and a sprinkle of salt and pepper, and roast a rich brown. When done, cut the twine which con- fined and suspended the chicken. Put it on the proper dish, and pour round it the butter, &c., from the dripping-pan. But on no account put any stock, broth, or sauce over the chicken. Chicken a la Mona. Truss a chicken as for boiling ; put it in a stewpan with \ lb. of streaky bacon cut into squares an inch thick. Let it fry till the chicken is become brown all over ; pour off all the grease, and add one Portugal onion sliced up, one glass of Chablis wine, one gill freshly made tomato sauce. Stew gently for H hours ; keep basting with the sauce from time to time. Chicken a la Marengo. The chickens used for this dish must be young and tender. Each chicken is cut up in- joints as re- presented in the illustration. These joints are to be saute m oil, with small onions chopped to the size of a pea, and chopped fine herbs and parsley. As the legs of all chickens require a longer time to cook than the other parts, they must be put in five minutes sooner. The oil must be tested with a crust of bread before the chicken is put in ; the colour which the chicken is to take is a light brown. The oil must be allowed to drain off ; and a sauce with button mushrooms and a 212 POULTRY. squeeze of lemon, or with a tablespoonful of puree of tomato

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