Poulet Sauté d la Marengo

Ingredients

• Cut up 2 tender chickens into neat joints
• put a gill of sweet oil in a large saute-pan
• adding a small bay-leaf
• a sprig of thyme
• a clove
• a small shallot
• Season with salt, pepper, and a grate of nutmeg.
• moisten with half a gill of good stock
• I pint of espagnole
• i pint of tomato sauce
• I glass of sherry
• half a glass of brandy
• 10 large sliced preserved mushrooms
• two sliced truffles

Method

1. 1

   Cut up 2 tender chickens into neat joints; put a gill of sweet oil in a large saute-pan; when hot, put in the pieces of chicken and allow them to fry over a quick fire, adding a small bay-leaf, a sprig of thyme, a clove, a small shallot.

2. 2

   Season with salt, pepper, and a grate of nutmeg.

3. 3

   When the pieces are slightly brown on both sides, remove the bay-leaf, thyme, clove, and shallot, pour off part of the oil, add a dessert-spoonful of finely chopped shallot, and a clove of bruised garlic; allow to fry a few minutes longer, then moisten with half a gill of good stock, 1 pint of espagnole and 1 pint of tomato sauce, 1 glass of sherry and half a glass of brandy; also 10 large sliced preserved mushrooms and two sliced truffles.

4. 4

   Let all simmer for twenty minutes (covered).

5. 5

   Fry in very hot sweet oil as many fresh eggs as may be required allowing one to each person, drain them on a cloth, dish up the chicken in pyramidal form on a hot dish, sauce well, place the eggs round the chicken, garnish with fried glazed bread croutons, or fleurons, and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 52. The excerpt below is the record exactly as published.

Poulet Saut6 d la Marengo. Cut up 2 tender chickens into neat joints ; put a gill of sweet oil in a large saute-pan ; when hot, put in the pieces of chicken and allow them to fry over a quick fire, adding a small bay-leaf, a sprig of thyme, a clove, a small shallot. Season with salt, pepper, and a grate of nutmeg. When the pieces are slightly brown on both sides, remove the bay-leaf, thyme, clove, and shallot, pour off part of the oil, add a dessert-spoonful of finely chopped shallot, and | a clove of bruised garlic ; allow to fry a few minutes longer, then moisten with half a gill of good stock, I pint of espagnole and i pint of tomato sauce, I glass of sherry and half a glass of brandy ; also 10 large sliced preserved mushrooms and two sliced truffles

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