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📝 Description
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🥘 Ingredients
1 large fowl, 4 tablespoonfuls of salad oil, 1 tablespoonful of flour, 1 pint of stock No. 105, or water, about 20 mushroom-buttons, salt and pepper to taste, 1 teaspoonful of powdered sugar, a very small piece of garlic.
👨🍳 Method
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 above proportion of 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Poulet à la Marengo this week, seeking a hearty dish to warm my soul after a long day. The process was delightfully straightforward, and I found the use of garlic and sugar in the sauce to be a clever touch that balanced the richness of the chicken beautifully. I was surprised by how much I enjoyed the mushrooms, which added a delightful earthiness to the dish. The method of reducing the sauce to a thick glaze was surprisingly satisfying. This recipe is perfect for the weeknight cook who wants a comforting, homey meal without too much fuss. The combination of tender chicken, savory mushrooms, and the rich, slightly sweet sauce creates a dish that feels like a hug on a plate. I served it with some crusty bread to soak up the sauce, and it was just the comfort I needed. I'm already looking forward to making it again next week.
