Chicken a la Marengo

Preparation info

  • Difficulty

    Easy

  • 6

    helpings

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 chicken
  • ¼ pt. olive oil
  • 1 pt. Espagnole sauce
  • salt and pepper
  • 2 ripe tomatoes
  • ½ glass sherry (optional)
  • 1 doz. button mushrooms
  • 6 stoned olives
  • 1 truffle

Garnish

  • Fleurons of pastry or croûtes of fried bread
  • olives
  • truffle mushrooms

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 garnish. Place fleurons or croûtes round the dish.