Poulet Marengo

Name: Poulet Marengo
Ingredients: Prepare the chicken as for poulet saute; a glass of white French wine; half a pint of nice chicken stock; two or three spoonfuls of any good strong meat gravy; three or four good tabiespoonfuls of best salad oil; a minced shalot

From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904

Traditionally made with oil instead of butter.

Presented as published in 1904. 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

Nutrition per serving

673Calories

8 gProtein

20 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories673 kcal

Protein8 g

Carbohydrates20 g

Fiber1 g

Sugars6.1 g

Total Fat44 g

Saturated Fat4.1 g

Monounsaturated Fat32 g

Polyunsaturated Fat5.8 g

Omega-30 g

Cholesterol8 mg

Sodium347 mg

Potassium373 mg

Calcium20 mg

Iron1.1 mg

Magnesium16 mg

Phosphorus91 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A2.4 mcg

Vitamin E14 mg

Vitamin K3.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4 mg

Folate29 mcg

Choline27 mg

Caffeine0 mg

Water472 g

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.

Poulet Marengo. — Prepare the chicken as for poulet saute, then place the giblets, trimmings, &c., of the fowl in a pan with a little parsley, two or three green spring onions, and a bayleaf , with about half a pint of water or bone stock, and simmer it gently until you have half a pint of nice chicken stock ; now add to this a glass of white French wine (or half a glass each of sherry or Marsala and water), a dash of lemon juice, and two or three spoonfuls of 72 BREAKFAST AND LUNCH DISHES. any good strong meat gravy (not sauce) ; bring it all gently to the boil again and let it simmer together for fifteen to twenty minutes. Fry the chicken in three or four good tabiespoonfuls of best salad oil, with plenty of salt, white pepper, and a minced shalot

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