CHICKENS, A LA MARENGO

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 25 min Total: 25 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

Cut up the chickens or fowls into small joints, as for a fricassee ↝ Chicken, ground, raw [Poultry Products]
half a gill of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
half a pound of truffles cut into the form of olives
a garnished faggot of parsley and green onions ↝ Parsley, raw [Not included in a food category]
a bruised clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
mignonette-pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
half a potful of prepared button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a small ladleful of worked Espagnole sauce (No. 43) ↝ Sauce, NFS [Dips, gravies, other sauces]
a piece of glaze ↝ Carrots, glazed, cooked [Carrots]
the juice of a lemon ↝ Lemon, raw [Citrus fruits]
croûtons of bread ↝ Bread, vegetable [Yeast breads]
large crayfish ↝ Crayfish, cooked [Shellfish]

Instructions (4)

Cut up the chickens or fowls into small joints, as for a fricassee; place them in a sautapan with half a gill of salad oil, and half a pound of truffles cut into the form of olives; a garnished faggot of parsley and green onions, a bruised clove of garlic, mignonette-pepper, and salt; set the sautapan on a moderate fire, and put some live embers of charcoal on the lid.
Allow the chickens to fry rather briskly, so as to acquire a deep-yellow, or brown colour; about twenty minutes will suffice to do them.
Then pour off nearly all the oil, and remove the faggot of parsley; add half a potful of prepared button-mushrooms, a small ladleful of worked Espagnole sauce (No. 43), and a piece of glaze; simmer the whole together on the fire for five minutes;
add the juice of a lemon, and dish up the entrée in the following order. First, place the pieces of the backs and the wings, next the legs, the fillets, and lastly the pieces of the breasts; then pour the sauce, &c., over the entrée, garnish it round with croûtons of bread, and large crayfish, and serve.

Original Text

CHICKENS, A LA MARENGO.
Cut up the chickens or fowls into small joints, as for a fricassee; place them in a sautapan with half a gill of salad oil, and half a pound of truffles cut into the form of olives; a garnished faggot of parsley and green onions, a bruised clove of garlic, mignonette-pepper, and salt; set the sautapan on a moderate fire, and put some live embers of charcoal on the lid. Allow the chickens to fry rather briskly, so as to acquire a deep-yellow, or brown colour; about twenty minutes will suffice to do them. Then pour off nearly all the oil, and remove the faggot of parsley; add half a potful of prepared button-mushrooms, a small ladleful of worked Espagnole sauce (No. 43), and a piece of glaze; simmer the whole together on the fire for five minutes; add the juice of a lemon, and dish up the entrée in the following order. First, place the pieces of the backs and the wings, next the legs, the fillets, and lastly the pieces of the breasts; then pour the sauce, &c., over the entrée, garnish it round with croûtons of bread, and large crayfish, and serve.

Notes

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