Marengo

—clean, prepare, and cut up the chicken as for fricassée. Put in a stewpan five teaspoonfuls of sweet-oil, and set on a good fire; when hot, put the chicken in with salt and pepper; turn over once in a while, till every piece is of a golden color, and nearly cooked, then add two sprigs of parsley, one of thyme, a bay-leaf, and one clove, tied together with twine; add also three or four mushrooms cut in slices, and if handy three or four truffles also cut in slices; when the whole is cooked, dish the pieces of chicken thus: the neck and gizzard, with the fore part of the back, and the low part of the legs in the middle, one leg on each side of the dish with one wing beside each, then the breast and hind part of the back, and the ends of the wings at the top. Have an italian sauce ready, pour it on the chicken, place on the whole the pieces of mushrooms and truffles, also some croutons fried in butter, and serve. with green peas—clean, prepare, and truss the bird as directed for poultry, then cook it whole as a stewed chicken above. When done, dish the chicken, place peas à l'anglaise all around, strain the sauce over the whole, and serve.

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