(of chicken or veal) sautéed in oil, served with a tomato sauce, and traditionally garnished with eggs and crayfish.‘chicken Marengo’
- ‘Food historians have since suggested that chicken or veal Marengo was probably created in a fashionable Parisian restaurant as much as 15 years after the battle, though admittedly in honour of it.’
- ‘All the main courses were meaty: blood sausage with roasted apples and potatoes, andouillettes de Troyes, and veal Marengo.’
- ‘Such is the legend of the origin of chicken Marengo.’
- ‘I'm told that poulet à la Marengo, one entrée on a four-course evening menu, was prepared for Bonaparte on a battlefield in Italy.’
Named after Marengo, a village in northern Italy and the site of a battle (1800) in which Napoleon defeated the Austrians, after which the dish is said to have been prepared for him.