Mrs Beetons Poultry and Game Revisited
Poulet a la Marengo
1 Large Fowl
600ml (1 pint) Medium Stock or Water
20 Mushroom Buttons, (approx.)
4 tbsp Salad Oil
1 tbsp Flour
1 tsp Sugar
Garlic, a very small piece
Salt and Pepper, to taste
Cut the fowl into 8 or 10 pieces.
Put them with the oil into a saucepan and brown them over a moderate heat.
Dredge in the flour.
When browned, pour in the stock or water.
Allow to simmer very slowly for rather more than 30 minutes and skim off the fat as it rises.
Add the mushrooms, season with salt, pepper, garlic and sugar.
Remove the fowl, arrange in a pyramid on the dish, with the inferior joints at the bottom.
Reduce the sauce by boiling it quickly over the heat, stirred until thick enough to adhere to the back of a spoon.
Pour over the fowl and serve.
Time: Altogether 50 minutes.
Sufficient for 3 or 4 persons.
Seasonable at any time.
POULET A LA MARENGO
949. 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.
Mode - 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.
Time - Altogether 50 minutes.
Average cost, 3s. 6d.
Sufficient for 3 or 4 persons.
Seasonable at any time.
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