Sauted Chicken à la Marengo from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick, singe, and cleanse the bird, and cut it up in neat joints, then put it into a sauté pan with two tablespoonfuls of oil, four sliced onions, two ounces of bacon cut up in little square...
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- oil
- brown sauce
- flour
- sherry
- salt
- eggs
- chicken
- butter
- clove of garlic
- herbs
- tomatoes
- bacon
- onions
- pepper
- bayleaf
- parsley
- thyme
- button mushrooms
- salad oil
- croûtons
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