Poulet Sauté Marengo
From A second Dudley book of cookery and other recipes, 1914
Cocks’ combs can be added if desired.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 25. The excerpt below is the record exactly as published.
POULET SAUTE MARENGO /^\NE good-sized tender white chicken, one gill of best salad oil, one gill of brown Espagnol sauce, one gill of tomato sauce, one shallot, one glass of Marsala, eight fresh, or preserved, mush- rooms, two truffles, salt, pepper, four eggs and slices of fried bread
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