Fowl a la Marengo
From Wholesome cookery, 1887
Those who object to oil can use fresh butter.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 39. The excerpt below is the record exactly as published.
Fowl “a la Marengo.” Cut up a fowl as for a fricassee; fry the pieces in oil, with pepper, salt, chopped mushrooms and herbs. When cooked, dress them on the dish with an Itaban sauce round. Fry some eggs and sippets in the same oil the fowl was fried in, and serve round the fowl. N.B. — Those who object to oil can use fresh butter. Another way. — After the fowl is cut up as for a fricassee, put it in a steAvpan, Avith 2 ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.