Sauted Chicken à la Marengo

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

Chicken preparation

the bird ↝ Chicken, ground, raw [Poultry Products]

Sautéing

two tablespoonfuls of oil ↝ Oil, safflower [Fats and Oils]
four sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of bacon cut up in little square pieces ↝ Beef, bacon, cooked [Bacon]
two or three tomatoes sliced ↝ Tomatoes, raw [Tomatoes]
a bunch of herbs (thyme, parsley, and bayleaf)
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

Adding liquids and thickening

a wineglass of sherry
a small tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of brown sauce

Finishing the sauce

a clove of garlic scraped and mixed with a tiny bit of butter ↝ Garlic, raw [Vegetables and Vegetable Products]
a clove of garlic scraped and mixed with a tiny bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Garnish

fried eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
little kite-shaped croûtons that have been fried in salad oil
a few sliced button mushrooms can be used if liked ↝ Mushrooms, white button [Vegetables and Vegetable Products]

Instructions (12)

Pick, singe, and cleanse the bird, and cut it up in neat joints.
Put the chicken joints into a sauté pan with two tablespoonfuls of oil, four sliced onions, two ounces of bacon cut up in little square pieces, two or three tomatoes sliced and a bunch of herbs (thyme, parsley, and bayleaf).
Season all with pepper and salt and fry together for fifteen to twenty minutes.
Add a wineglass of sherry, a small tablespoonful of flour, and a pint of brown sauce and cook for about half an hour.
Remove the joints of chicken.
Strain off the fat.
Have a clove of garlic scraped and mixed with a tiny bit of butter.
Put the garlic and butter mixture into the sauce and boil up.
Rub all the sauce through the tammy.
Add the joints of chicken to the tammied sauce.
Re-warm all together.
Dish it up in a pile, and garnish round with fried eggs, little kite-shaped croûtons that have been fried in salad oil, and a few sliced button mushrooms if liked.

Original Text

Sauted Chicken à la Marengo.
(Poulet sauté à la Marengo.)
Pick, singe, and cleanse the bird, and cut it up in neat joints, then put it into a sauté pan with two tablespoonfuls of oil, four sliced onions, two ounces of bacon cut up in little square pieces, two or three tomatoes sliced and a bunch of herbs (thyme, parsley, and bayleaf); season all with pepper and salt and fry together for fifteen to twenty minutes, then add a wineglass of sherry, a small tablespoonful of flour, and a pint of brown sauce and cook for about half an hour, remove the joints, strain off the fat, and have a clove of garlic scraped and mixed with a tiny bit of butter; put it into the sauce and boil up, rub all the sauce through the tammy, add the joints of chicken to the tammied sauce, re-warm all together, dish it up in a pile, and garnish round with fried eggs, little kite-shaped croûtons that have been fried in salad oil, and a few sliced button mushrooms can be used if liked.

Notes

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