Parboil a fowl, and cut it up into neat joints. Let these get cold, and use the bones of the carcase, i.e., the back and ribs, to assist in making some very good rich brown gravy. (See Gravy.) When the joints are cold, brown them in a frying-pan, in which a very little butter has been placed, but which is made very hot. Warm up these joints in the gravy, to which have been added some chopped mushrooms, or a small tin of mushrooms, a tablespoonful of tomato pulp (this is now sold in bottles), or a teaspoonful of good tomato sauce, and some pepper and salt.

Garnish the dish with fried croutons of bread and some fried eggs.

These fried eggs should be dropped into rather deep hot fat, and be fried brown all round. For this to be done, it is essential that the fat should be deep. A few stoned olives should be placed round the dish at the last moment. Little slices of calf's brain, quite white, in which a small piece of black truffle has been stuck, is of course an improvement.

Poulet a la Marengo should be served in a silver dish, four little crayfish placed at each corner, and one on the top. A dessertspoonful of sherry may be added to the sauce, which must be entirely free from grease.

The white brains with the black centre, the little brown balls (fried eggs), the fried croutons and the red crayfish, form a very pretty garnish.

The truffles and crayfish, as well as the calf's brains, are, of course, not absolutely essential.