Marengo

Marengo

By
From
Encyclopedia of Food and Cookery

The battle of Marengo in 1800 was a victory for Napoleon’s army. It marked another victory – for the little general’s chef created a dish, fit for the conquering hero, from food found in the surrounding fields and looted gardens. He took a chicken, a head of garlic, a few tomatoes, some bay, parsley and thyme and a few field mushrooms. These were sautéed in the oil and finished with the wine that travelled with the French army. A few freshwater crayfish were added, with a fried egg and some crisp fried bread. Today, these last three ingredients may be omitted.

Napoleon enjoyed the dish, claiming, it is said: ‘It has been a glorious day, my children. I am well pleased with you.’ Along with the battle, the dish created on that day has entered history.

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