Chicken à la Marengo
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Clarified butter can be used instead of oil.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 64. The excerpt below is the record exactly as published.
Chicken à la Marengo, Filet de bœuf rôti. Roast fillet of beef. pinards à la crème, Spinach and cream. Compote d’abricots, Compote of apricots. White vermicelli soup. Boïl the vermicelli in either chicken or veal broth, pass through a tammy, add the necessary quantity of either cream or milk, stir in some yolks of egg, warm, and serve. For fast days boil the vermicelli in milk. Chicken à la Marengo. Cut up a chicken into joints, and cook in olive oïl and a little salt, put in the legs before the other pieces, as they take longer to cook. When a good colour and nearly done, add a bouquet of mixed herbs, pepper, mushrooms, and some slices of truffles
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