Nom d’un poulet ou de veau détaillé en morceaux et cuit dans une sauce à base de vin blanc avec des tomates, de l’ail et des champignons.
[muh-RENG-goh
]
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings. Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
