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CHICKEN (a la Marengo)

Cut a fine chicken into neat joints, season it with salt and cayenne, and fry it till done in about half a tumblerful of oil or clarified butter. When half cooked, add a clove of garlic, two shallots, and a faggot of sweet herbs. Drain the meat from the fat, and mix with the latter a table-spoonful of flour, and, very gradually, sufficient good stock to make the sauce of the consistency of thick cream. Stir it till it is thick and smooth. Put the chicken on a hot dish, strain the sauce over it, and serve. Remember that the fat must not be skimmed from the sauce. If liked, mushrooms or fried eggs may be taken to garnish the dish. Time, about twenty-five minutes to fry the chicken. Sufficient for four or five persons.