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Chicken à la Marengo

Chicken à la Marengo from Erken's Stor kokebok (Grand Cookbook) 1914: chicken pieces are browned in oil and simmered tender in a brown base sauce with tomato, sherry, mushrooms, olives and truffle, served with baked puff-pastry shapes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 287 (falt i det fri)

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About the dish

A classic French chicken dish that Henriette Schønberg Erken includes in the poultry and game chapter of Stor kokebok (1914). The dish shows how French cuisine shaped Norwegian bourgeois party fare, with a brown base sauce ("Spanish sauce"), sherry, mushrooms, olives and truffle, garnished with puff-pastry shapes.

How to make it

  1. 1

    Prepare the chicken

    Clean the chicken in the usual way, dry it well and cut it into neat pieces.

  2. 2

    Brown the pieces

    Fry the chicken pieces nicely brown in the oil. Set them aside to drain and pour off the oil.

  3. 3

    Make the sauce

    Thin the brown base sauce with the cut-up tomatoes and bring it to a boil.

  4. 4

    Simmer tender

    Place the chicken pieces in the boiling sauce. Add the sherry, mushrooms, pitted olives and truffle in strips. Let the dish simmer gently, covered, for about 1 hour, or until the chicken is tender. Season with salt and pepper.

  5. 5

    Bake the puff pastry

    Cut the puff pastry into crescents or points and bake them golden in the oven.

  6. 6

    Plating

    Pile the chicken high on a warm platter, strain the sauce over it and arrange the mushrooms, olives and truffle around it. Place the puff-pastry shapes around the edge.

Changes from the original

Measurements have been converted to modern units (dl, l, g, tsp/tbsp). "Spanish sauce" is described as a brown base sauce/demi-glace. The amounts of salt and pepper are given as "to taste." Truffle is marked as optional.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 287) → Modernisert~84% av teksten endretfjernetlagt til
1 stk kylling 1½ del. (ca. 1,2–1,5 kg). 1,5 dl salatolje ½ l. spansk saus (til steking). 5 dl brun grunnsaus («spansk saus»/demi-glace). 2 stk tomater (delt i biter). 1 del. sherry dl sherry. 12 champignons stk sjampinjonger. 6 stk oliven (steinene fjernes). 1 stk trøffel (i strimler, kan sløyfes). salt (etter smak). pepper butterdeigsnitter. Kyllingen rengjøres som vanlig, tørres, deles op (etter smak). 200 g butterdeig (til halvmåner eller spisser). Rens kyllingen på vanlig måte, tørk den godt og del den opp i pene stykker og stekes stykker.. Stek kyllingstykkene pent brune i oljen, lægges op for at dryppe av, oljen. Legg dem opp til avdrypping og oljen heldes fra. Den spanske saus vannes hell fra oljen.. Spe den brune grunnsausen med de opdelte tomater; kyllingstykkerne lægges i, naar sausen koker; tilsæt oppdelte tomatene og la den koke opp.. Legg kyllingstykkene i den kokende sausen. Tilsett sherry, champignons, oliven, befriet for stener, sjampinjong, oliven uten stein og trøffelen, skaaret trøffel i strimler; smaatrækker strimler. La retten småtrekke under lokk i ca. 1 time time, eller til kyllingen er mør. Kyllingen lægges høit op paa Smak til med salt og pepper.. Skjær butterdeigen ut i halvmåner eller spisser og stek dem gylne i ovnen.. Legg kyllingen høyt opp på varmt fat; fat, sil sausen over og læg champignons, legg sjampinjong, oliven og trøfler omkring. Butterdeig, utskaaret og stekt i form av halvmaaner eller spidser, lægges trøffel rundt. Legg butterdeigsformene omkring.

Note til Modernisert

Mål er omregnet til moderne enheter (dl, l, g, ts/ss). «Spansk saus» er beskrevet som brun grunnsaus/demi-glace. Mengdene på salt og pepper er angitt som «etter smak». Trøffel er markert som valgfri.

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Frequently asked questions

How long should the chicken simmer in the sauce?
The chicken pieces are first browned in oil, then simmered gently in the Spanish sauce for about 1 hour, or until the chicken is tender. The total time is around 100 minutes.
What is the sauce made of?
The base is ½ liter of Spanish sauce (brown base sauce), thinned with 2 cut-up tomatoes. Then you add 1 deciliter of sherry, 12 mushrooms, 6 pitted olives and 1 truffle cut into strips, plus salt and pepper.
How should the dish be plated?
The chicken is piled high on a warm platter, the sauce is strained over it, and the mushrooms, olives and truffle are arranged around it. Puff pastry cut and baked as crescents or points is placed around the edge.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's Stor kokebok (Grand Cookbook) of 1914, page 287, and is intended for 4 servings.

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