CHICKEN MARENGO

 CHICKEN MARENGO 

This manner of cooking chicken is supposed to have been invented by Napoleon's chef after the Battle of Marengo. Having run short of butter, he used oil instead ,which is now one of the essential ingredients of The Chicken Marengo, together with tomatoes and garlic. There are many ways of serving it these days, different garnishes having been added by various chefs, but the foundations remain the same and the following is the recipe that is used in most French households, although the restaurants elaborate.

1 jointed chicken 
3 tomatoes 
1 tbs tomato puree 
1 clove of garlic 
a little flour  
12 tbs soup stock,
 or 6 tbs white wine 
3 tbs of olive oil 
12 small mushrooms 
12 small pickled onions 
Salt and pepper  and coriander seeds

 Put the oil in a sauce pan and when hot add the pieces of chicken and cook to a golden brown on all sides .Add the tomatoes and the tomato puree. Sprinkle the joints with a little flour, stir well until the flour browns, add the stock and wine, the mushrooms and onions previously slightly browned in butter, season with salt and pepper, add the garlic clove. if not obtainable,- the commissary has excellent prepared garlic flavoring; and simmer the whole gently for 1 to 11/2 hours. When done, arrange the pieces of chicken on a hot dish, garnish with the mushroom,s and onions and croutons of fried bread and pour the sauce over them. Serve. 

THE RECIPE FOUND IN

GUAM RECORDER 1928

FRENCH CUISINIERE CLARE DE PRATZ

SUGGESTS TO COOK THE CHICKEN MARENGO THE SAME WAY AS THE VEAL MARENGO.

 Chicken Marengo (Poulet à la Marengo) 

There is a tale that at the time of the battle of Marengo, Napoleon's chef was unable to obtain butter or much else for dinner, so he sautéd a chicken in olive oil, added tomatoes, garlic, and mushrooms and served it with apologies. But Napoleon enjoyed it and from that time the dish has been popular and has borne the name of the scene of its origin. 

 To prepare Chicken à la Marengo follow the directions given for Veal à la Marengo,cutting the chicken into pieces as for a fricassée ,

Veal Marengo ( Veau Marengo) 

For this dish you will need
Veal steak or cutlets of veal- 1/ 2 pounds 
Tomatoes - Roma 4 medium sized ripe tomatoes
Garlic I clove or more as you choose - up to 3 or 4.
Olive oil -2 tablespoons of virgin olive oil
Flour for dredging and sauce - all purpose white wheat flour
Stock 1/2 cups 
Salt and pepper - up to 1 spoonfull- according to taste
Mushrooms I cup  of diced champignons de Paris

Cut the veal into six or seven pieces, according to the number of portions you wish to serve. Dredge each piece of the veau with flour and brown  it in the oil  with the chopped garlic in a frying pan- the cast iron skillet is the best. Remove the meat from the pan, add 2 tablespoons of flour and stir the roux until browned add the stock and make a rather thin brown sauce, cooking until smooth.

 In the bottom of a  deep baking dish greased with oil, lay  the diced tomatoes peeled and cut into thin slices.  and the browned veal  on the top, and pour in the brown sauce over it. Cover the pan with foil. and bake in a moderate oven for at least an hour and a half .During the last hour of cooking add the mushrooms.Serve in the dish in which it has cooked skimming off any superfluous fat which has come to the surface.  

 FRENCH  HOME COOKING 
BY CLAIRE DE PRATZ 

EDITED BY DAY MONROE

 INSTRUCTOR IN FOODS AND COOKERY TEACHERS COLLEGE COLUMBIA UNIVERSITY 

NEW YORK EP DUTTON & COMPANY 681 FIFTH AVENUE 

CHICKEN AUSTERLITZ

 CHICKEN AUSTERLITZ

 Napoleon, after the battle of Austerlitz. addressing his army. said:

-" Soldiers. it will be enough for one of you to say: 'I was at the battle of Austerlitz',- for your countrymen to say,:- 'There is a brave man'. 

Amongst the 365 methods of cooking a fowl which M de Cussy offered to submit to the hero of Austerlitz there was none better than Fin Bec's receipt for poularde des gourmets .

Take a plump and tender pullet, truss it, dry and singe the interior, take a clean piece of meat dripping about the size of an egg, with double its quantity of butter, and mix with a good pinch of tarragon leaves and stuff the bird. Tie up the pullet securely at both ends, the feet within. Then take a fresh clean pig's bladder; insert the pullet; tie the aperture. Then wrap it in a cloth. and put it into boiling water. It should boil uninterruptedly for two hours. Untie the pullet when done, and serve it upon a hot dish in its own gravy. Separately a sauce blonde.flavoured with tarragon. Surely, such a dish as this may be served in any day in any January in the most modest of British establishments, without creating a domestic revolution. 

THE ORIGINAL RECIPE OF CHICKEN AUSTERLITZ- THE SIGNATURE CHICKEN OF THE CHEF OF NAPOLEON BONAPARTE WAS FOUND IN THIS NEWSPAPER:

THE ATHENÆUM, N 2155 FEB 13 '69 (1869)

THE RECIPE PRESENTED AS IT IS. 

WHY DID I PUBLISH THIS RECIPE?

I HAVE NEVER EXPECTED THE CHICKEN AUSTERLITZ TO BE THE BOILED CHICKEN. I KNEW THIS WAS THE FOWL, PREPARED WITH TARRAGON, BUT NEVER THOUGHT THIS IS THE BOILED MEAT AND COOKED FOR MORE THAN TWO HOURS, THE FOWL CHICKEN AUSTERLITZ IS PRESENTED WITH A SAUCE BLONDE- TRADITIONAL WHITE SAUCE- WHICH IS EXACTLY WHAT SURPRISES. COLD CHICKEN AUSTERLITZ WOULD PERFECTLY GO WITH A STANDARD MAYONAISE- WITH A HINT OF RADISH.

 Cailles à la Pont d'Austerlitz 

THE ACCENTS OF THE DISH ARE - CHICKEN QUENELLE AND TRUFFLE, AND ASPIC

Take half a dozen boned quails, and fill them with chicken quenelle that has been mixed with chopped truffle. Tie a paper round each one and braise them with good stock vegetables. Leave them in the stock to get cold. Divide the birds in halves. and glaze the upper part ,and then pour on each one a little liquid aspic; garnish them with a star of a cut truffle. Place the quails into a small oval shaped paper cases arrange them in form of a star on a dish, and garnish them with sprigs parsley.

THE RECIPE FOUND IN 

TRUTH, Ост 16 1902