Poulet A La Marengo
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Archive recipe
A historic Victorian British dish of fowl, salad oil, flour, stock and about 20 mushroom-buttons. Adapted from Poulet A La Marengo, from The Book of Household Management (1861).
Adapted from Poulet A La Marengo, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/poulet-a-la-marengo.md.
The dish
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3 of 8 items checked · 5 aisles
Cut the fowl into 8 or 10 pieces
Put them with the oil into a stewpan, and brown them over a moderate fire
Dredge in the flour
When that is browned, pour in the stock or water
Let it simmer very slowly for rather more than 1/2 hour, and skim off the fat as it rises to the top
Add the mushrooms
Season with salt, pepper, garlic, and sugar
Take out the fowl, which arrange pyramidically on the dish, with the inferior joints at the bottom
Reduce the sauce by boiling it quickly over the fire, keeping it stirred until sufficiently thick to adhere to the back of a spoon
Pour over the fowl, and serve
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)