Definition: marengo

The origin of this dish can be traced back to Dunand, Bonaparte's chef, who came up with this recipe on the battlefield of Marengo in Italy, using the meagre provisions available at the time, namely 3 eggs, four tomatoes, six crayfish, a small chicken, garlic, oil and a little cognac "borrowed" from the general's flask. The chicken was served surrounded by fried eggs and crayfish and drizzled with sauce. Bonaparte was delighted and asked Dunand to serve him the same dish after every battle, but Dunand, aware that crayfish had no place in this dish, replaced them with mushrooms and the water with wine. Bonaparte did not want this "improved" dish, and it was necessary to return to the original recipe with crayfish. Today, the crayfish and fried eggs have disappeared, and the garnish consists of mushrooms, small browned onions and golden croutons.