To cook the bacon, cut it into very thin strips and roll them, run a skewer through, and toast them before the fire.
Chicken à la Marengo.
- Ingredients—1 chicken.
- 1½ pint of second stock.
- 3 tomatoes.
- 1 piece of carrot, turnip, and onion.
- 1 sprig of parsley, thyme, marjoram.
- 2 oz. of butter.
- 1 oz. of flour.
- A few drops of lemon juice.
Method.—Cut the chicken into neat joints and fry them in the butter.
Then remove them and fry the vegetables.
Add the flour and fry that.
Then pour in the stock; stir and boil for three minutes.
Then put in the chicken and the tomato, sliced.
Simmer for about thirty minutes, until the chicken is quite tender.
Then put the chicken on to an entrée dish.