Chicken Fricassee a la Marengo

Ingredients

• Cut the chicken up as for a fricassée
• a wineglassful of salad oil
• a quarter of a pound of truffles
• a bunch of parsley
• six chives or small green eschalots
• a bruised clove of garlic
• half a pint of button mushrooms
• a ladleful of brown gravy sauce
• the juice of a lemon

Method

1. 1

   Put the chicken in a saucepan with salad oil and cook briskly for twenty minutes.

2. 2

   Add truffles, parsley, chives, garlic, and seasoning; let stew for twenty minutes.

3. 3

   Pour off the oil, remove parsley, and add mushrooms, gravy, and lemon juice.

4. 4

   Garnish with fried bread and crayfish.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 29. The excerpt below is the record exactly as published.

a bunch of parsley, put them in the stew-pan with the chicken ; let ail stew twenty minutes, and serve on toast- ed bread. Egg- balls around the toast add much to the beauty of this dish. 68 LA CUISINE CREOLE. CHICKEN FEIOASSBB A LA MAEBNGO. Cut the chîcken up as for a fricassée, put it in a sauce- pan with a wineglassful of salad oil, and allow it to cook rather briskly for twenty minutes ; then put in with it a quarter of a pound of truffles cut up, a bunch of parsley, six cliives or small green eschalots, a bruised clove of garlic, and pepper and sait ; let them stew for twenty minutes ; then pour ofif the oil and take ont the parsley. If only one chicken is used, throw in half a pint of button mushrooms, a ladleful of brown gravy sauce, and the juice of a lemon

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