I made Chicken Marengo a few days ago for dinner guests. One of the things that the recipe I use (it's in my head and a combination of recipes I have read over the years) has is shallots. It's not easy to buy them so I use pickling onions instead. Not, I have to say, that I know what the difference is. One of the jobs that I really find very tedious (and a true labour of necessity or love) is peeling pickling onions. Why would anyone want to do that when they can be bought in a bottle already pickled? It's a nail-destroying and eye-watering task. However it's necessary for my Chicken Marengo: or rather for Emperor Napoleon's Chicken Marengo for it was for him that it was first devised.
A Sporting Weekend
2 weeks ago