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home > recipes > meat > veal marengo
VEAL MARENGO (Serves 4) 1 carrot 1 small onion 6 white mushrooms 4 tomatoes 1 small eggplant 10 ounces boneless veal shoulder, cut in 1-ounce cubes Olive oil 2 cloves garlic, cut in 4 pieces 2 pinches fresh thyme 1/4 cup plus 2 tablespoons white wine 1/2 ounce black olives Salt and pepper Dice vegetables into 1/2 inch pieces In a stew pot, saute veal in very hot olive oil until golden brown. Add carrot, onion, mushrooms, tomatoes and eggplant and cook another 5 minutes. Add garlic, thyme, wine, olives and salt and pepper to taste. Cover. Slowly cook for an hour, stirring if necessary."/>
from Yardley, PA This recipe was taken from timesunion.com. I've also included the interesting write-up about the recipe.
    Veal Marengo has an intriguing history, straight from the pages of Napoleon's life. Legend has it that following his 1800 victory against Austria in the battle of Marengo, Napoleon asked his chef to prepare a meal for the officers. When the chef said that ingredients were scarce, Napoleon responded, "That's how you recognize a good chef; they can do something from nothing." From the bounty of Northern Italy, where the battle took place, the chef assembled veal, tomatoes, mushrooms and wine: Veal Marengo. Chef and owner Eric Masson does hail from Paris, where he studied for four years at Ferrandi's, the culinary school whose namesake is Masson's new restaurant, on Route 67 in Manny's Corner, a hamlet just outside of Amsterdam. Masson gained his experience by working at about 20 different Parisian restaurants before and after graduation. Eventually, he managed a restaurant in Paris for five years. He arrived in the United States in April, and opened Ferrandi's on July 8. His wife, Kimberlee, whom he met in Paris, is from Amsterdam, which explains the restaurant's location. On Ferrandi's menu, expect escargot and frog's legs scampi, scallops in a puff pastry and duck. While the menu is predominantly classic French, Masson included some Italian and American dishes. French cuisine is somewhat rare in the Capital Region, but Masson finds people appreciative, except, perhaps, about one point he occasionally hears: Americans tend to consider the portions small, but pricey. Masson has tried to accommodate the American palate and believes the meals he prepares are reasonably portioned. Look for special events at Ferrandi's, which keeps winter hours for dinner, Wednesday through Sunday, as well as Sunday brunch. Masson has already hosted a Beaujolais party, and La Fete des Rois, the Festival of Kings. The Festival of Kings is a tradition dating to 1311, when a cardinal in the north of France decided to hold a drawing, with the winner declared king for a day. A cake, or Galette des Rois, holds a hidden porcelain token, such as a small model of the Arc de Triomphe. The person who gets the slice with the feve, the prize used as the hidden treasure, becomes king for a day.
VEAL MARENGO (Serves 4) 1 carrot 1 small onion 6 white mushrooms 4 tomatoes 1 small eggplant 10 ounces boneless veal shoulder, cut in 1-ounce cubes Olive oil 2 cloves garlic, cut in 4 pieces 2 pinches fresh thyme 1/4 cup plus 2 tablespoons white wine 1/2 ounce black olives Salt and pepper Dice vegetables into 1/2 inch pieces In a stew pot, saute veal in very hot olive oil until golden brown. Add carrot, onion, mushrooms, tomatoes and eggplant and cook another 5 minutes. Add garlic, thyme, wine, olives and salt and pepper to taste. Cover. Slowly cook for an hour, stirring if necessary.

Veal Marengo


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keyword: marengo
ethnicity: italian
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(posted November 29, 2000)

from Yardley, PA

This recipe was taken from timesunion.com. I've also included the interesting write-up about the recipe.

    Veal Marengo has an intriguing history, straight from the pages of Napoleon's life. Legend has it that following his 1800 victory against Austria in the battle of Marengo, Napoleon asked his chef to prepare a meal for the officers. When the chef said that ingredients were scarce, Napoleon responded, "That's how you recognize a good chef; they can do something from nothing."

    From the bounty of Northern
    Italy, where the battle took place, the chef assembled veal, tomatoes, mushrooms and
    wine: Veal Marengo.

    Chef and owner Eric Masson does hail from Paris, where he studied for four years at Ferrandi's, the culinary school whose namesake is Masson's new restaurant, on Route 67 in Manny's Corner, a hamlet just outside of Amsterdam.

    Masson gained his experience by working at about 20 different Parisian restaurants before and after graduation. Eventually, he managed a restaurant in Paris for five years.

    He arrived in the
    United States in April, and opened Ferrandi's on July 8. His wife, Kimberlee, whom he met in Paris, is from Amsterdam, which explains the restaurant's location.

    On Ferrandi's menu, expect
    escargot and frog's
    legs scampi, scallops in a puff pastry and duck. While the menu is predominantly classic French, Masson included some Italian and American dishes.

    French
    cuisine is somewhat rare in the Capital Region, but Masson finds people appreciative, except, perhaps, about one point he occasionally hears: Americans tend to consider the portions small, but pricey.

    Masson has tried to accommodate the American palate and believes the meals he prepares are reasonably portioned.

    Look for special events at Ferrandi's, which keeps winter hours for dinner, Wednesday through Sunday, as well as Sunday
    brunch. Masson has already hosted a
    Beaujolais party, and La Fete des Rois, the Festival of Kings.

    The Festival of Kings is a tradition dating to 1311, when a cardinal in the north of
    France decided to hold a drawing, with the winner declared king for a day. A cake, or Galette des Rois, holds a hidden porcelain token, such as a small model of the Arc de Triomphe. The person who gets the slice with the feve, the prize used as the hidden treasure, becomes king for a day.


VEAL MARENGO

(Serves 4)

1
carrot
1 small
onion
6 white mushrooms
4 tomatoes
1 small
eggplant
10 ounces boneless
veal shoulder, cut in 1-ounce cubes
Olive oil
2 cloves
garlic, cut in 4 pieces
2 pinches fresh
thyme
1/4 cup plus 2 tablespoons
white
wine
1/2 ounce black olives
Salt and pepper
Dice vegetables into 1/2 inch pieces

In a
stew
pot, saute veal in very hot olive oil until golden brown. Add carrot, onion, mushrooms, tomatoes and eggplant and cook another 5 minutes.

Add
garlic, thyme,
wine, olives and salt and pepper to taste. Cover. Slowly cook for an hour, stirring if necessary.


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