Chicken Saute, Marengo

Ingredients

• Joint of chicken
• season with salt
• and pepper
• four chopped shallots
• a little garlic
• one-half glass of white wine
• one cup of brown gravy
• one cup of chopped tomatoes
• one can of French mushrooms

Method

1. 1

   Season chicken with salt and pepper, put in pan with very hot olive oil.

2. 2

   Brown on both sides, add shallots and garlic, heat but do not brown.

3. 3

   Add white wine and reduce.

4. 4

   Add brown gravy, chopped tomatoes, and French mushrooms.

5. 5

   Cook for fifteen minutes.

6. 6

   Dish up and garnish with eggs and croutons fried in oil, chopped parsley, and a few slices of truffle on top.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 273. The excerpt below is the record exactly as published.

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