« back to encyclopedia search results
A dish named after the Battle of Marengo, comprising chicken sautéed in oil, flavoured with tomato, garlic and brandy, garnished with crayfish and fried eggs. Tradition has it that these were the only ingredients to hand, and combined very well.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.