Poulet a la Marengo

Ingredients

• a large fowl
• a piece of garlic the size of a pea
• two shallots
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• four table-spoonfuls of salad-oil
• an ounce of flour
• a pint of nicely-flavoured stock

Method

1. 1

   Cut the fowl into joints and brown them in oil with garlic, shallots, parsley, thyme, and bay-leaf.

2. 2

   Remove the fowl, add flour to the oil, stir until smooth, then add stock and thicken.

3. 3

   Return the fowl to heat without boiling.

4. 4

   Serve with sauce and garnish with mushrooms.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1352. The excerpt below is the record exactly as published.

Poulet a la Marengo.— Cut up a large fowl into neat joints. Put these side by side into a stewpan with a little jiepper and salt, a piece of garlic the size of a pea, two shallots, a bunch of parsley, a sprig of thyme, a bay-leaf, and four table-spoonfuls of salad-oil. Move them about until they are nicely browned. Lift them out, and keep them hot. Dredge an ounce of flour into the oil, and stii' until it is quite smooth. Add a pint of nicely-flavoured stock

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