Chicken a la Marengo

Name: Chicken a la Marengo
Ingredients: truffle mushrooms; olives; 1 truffle; 6 stoned olives; Fleurons of pastry or croûtes of fried bread; Fleurons of pastry or croûtes of fried bread; ½ glass sherry (optional); 1 doz. button mushrooms; salt and pepper; 2 ripe tomatoes; 1 pt. Espagnole sauce; salt and pepper; 1 chicken; ¼ pt. olive oil

Preparation info

6
helpings

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

1 chicken
¼ pt. olive oil
1 pt.

Main course

Method

Joint chicken (plate 7). Remove skin and excess fat. Fry joints in oil until golden brown, drain well, pour away oil. Heat Espagnole sauce with tomato pulp, add chicken, sherry (if used), whole olives and mushrooms, truffle in large pieces, and season. Simmer gently until chicken is tender—about ¾ hr.

Pile in centre of hot dish, strain sauce over and