Chicken a la Marengo

Ingredients

• four tablespoonfuls of sweet oil
• one rooster
• a little garlic
• butter about size of two eggs
• two wine glasses of white wine
• three fresh tomatos
• a little pepper
• salt
• nutmeg
• half a can of mushrooms

Method

1. 1

   Heat sweet oil in a pot, add cut-up rooster and garlic, brown well.

2. 2

   Discard oil, add butter, parsley, onion, and garlic.

3. 3

   Boil white wine, pour over chicken, add pepper, salt, nutmeg, and tomatoes.

4. 4

   Cover tightly and boil slowly for 1.25 hours.

5. 5

   Garnish with fried eggs, mushrooms, and fried toast.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 27. The excerpt below is the record exactly as published.

CHICKEN A LA MARENGO. Take four tablespoonfuls of sweet oil, put in a pot and let get very hot, then cut up one rooster and put in the oil with a little garlic and let it get very brown. Then throw away oil and iiut chicken into butter about size of two eggs with chopped parsley, onion and garlic. Boil two wine glasses of white wine and pour over chicken, a little pepper, salt and nutmeg, strain in three fresh tomatos, cover very tight and let boil slowly for one and a quarter hours. Garnish with fried eggs, half a can of mushrooms

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