Home › The Principles of Cookery › POULET (a la Marengo)

POULET (a la Marengo)

Cut up a large fowl into neat joints. Put these side by side into a stewpan with a little pepper and salt, a piece of garlic the size of a pea, two shallots, a bunch of parsley, a sprig of thyme, a bay-leaf, and four table-spoonfuls of salad-oil. Move them about until they are nicely browned. Lift them out, and keep them hot. Dredge an ounce of flour into the oil, and stir until it is quite smooth. Add a pint of nicely-flavoured stock, and stir the sauce over the fire until it is sufficiently thick to coat the spoon, remembering not to skim the fat from the sauce. Put in the pieces of chicken, and let them get quite hot, but the sauce must not boil after they are added. Serve on a hot dish, and strain the sauce over the pieces of chicken. Garnish with fried bread and eggs fried in oil. Time to fry the chicken in the oil, half an hour. Probable cost of chicken, 2s. 6d. to 3s. 6d. Sufficient for two persons.