Search results
Results From The WOW.Com Content Network
By the time Napoleon fell from grace after his catastrophic defeat at Waterloo in 1815, Chicken Marengo could have followed the fate of other Napoleon-inspired dishes, such as fricassée d ...
Chicken Marengo is a French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish. [1] The dish is similar to chicken à la Provençale , but with the addition of egg and crayfish, which are traditional to chicken Marengo but are now often omitted. [ 1 ]
The center cut of a beef tenderloin, also called the Chateaubriand. New York's Delmonico's Restaurant opened in 1827 as a pastry shop by Giovani and Pietro Delmonico but quickly expanded in 1830 to a full French restaurant. Louis Napoleon visited New York in 1837 and was a regular patron. Among the items on the first menu was "Beef tenderloin ...
In Aristophanes's comedy The Birds (414 BC) a chicken is called "the Median bird", which points to an introduction from the East. Pictures of chickens are found on Greek red figure and black-figure pottery. In Ancient Greece, chickens were still rare and were rather prestigious food for symposia. [6] Delos seems to have been a center of chicken ...
The term comes from the French ragoût and reached the Emilia-Romagna region in the late 18th century, perhaps following Napoleon's 1796 invasion and occupation of those northern regions. [ 4 ] The first ragù as a sauce, ragù per i maccheroni , was recorded by Alberto Alvisi, the cook to the Cardinal of Imola (at the time maccheroni was a ...
In the United Kingdom, the pastry is most often called a vanilla slice, cream slice, or a custard slice, but can, on occasion, be named mille-feuille or Napoleon on branded products. It is common in the UK to only use two slices of pastry with a single, thick layer of filling between them, and the filling may be pastry cream or sometimes ...
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The chicken breast is then rolled into a roulade, coated in bread crumbs, and then deep-fried. [7] Other variations exist with the chicken baked [ 8 ] rather than fried. Other common variations include omitting the bread crumbs, [ 9 ] wrapping the ham around the chicken, or using bacon in place of ham.