Chicken a la Marengo

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 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


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


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.