Recipe

Toulouse Lautrec Chicken Recipe

Add Step-by-Step Photos	Cabincrazyone / All my dishes 1 year, 5 months ago In a forty year old book, George Leonard Herter claims this to be Toulouse Lautrec's original recipe for chicken, which he often served at his many studio parties. It seems to me surprisingly simple, and yet delicious sounding. Prep:30m Cook:120m Servings:4	Cabincrazyo
	chicken with onion bacon hamburger sauce

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Ingredients

Included below. Apparently ingredient lists hadn't been invented yet.

Directions

Take a good sized spring chicken and cut it into parts, removing all of the skin.

Take a large frying pan and place enough butter in it so that the bottom is covered about one eighth inch deep. Melt the butter over medium heat.

Place the chicken in the pan and brown them lightly on all sides. Be sure the pieces do not get hard or crusty, just brown them lightly.

Now add a half inch of water to the pan, and two bay leaves. Put a lid on the pan, and over medium heat steam the chicken for an hour and a half or until the chicken is done. Watch the water level so all the water does not steam out but let the water level drop by half but not lower than this.

In another frying pan slice up six strips of bacon into crosswise pieces about a half inch wide. Fry them until they are done. Remove them from the pan and put them on paper towels to soak away any grease.

In another pan saute or lightly fry about 18 onions an inch or smaller in diameter in butter until they are well done.

Now remove the chicken pieces and place them on a warm plate and cover.

Put about a fourth pound of hamburger into the frying pan you have cooked the chicken in. Stir until the meat is well cooked.

Now add two level teaspoons of cornstarch well mixed into a smooth paste in cold water. Be sure the water is cold.

Then stir the mixture in well with the butter and water making a sauce or gravy. Add water if necessary to make it the right consistancy.

Add the onions sauteed in butter and the fried bacon pieces. Mix them in well with the sauce. Salt and pepper to taste.

Put serving portions of the chicken on warm plates and pour the meat sauce or gravy over the chicken. Be sure you have about five or six of the onions on each serving of chicken pieces and six or seven pieces of the fried bacon.

This makes very good eating chicken with a fine delicious taste.

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Comments

mystic_river1 1 year, 5 months ago said:
How very interesting, my friend. I love it when there is a history attached to a recipe. Printing now and making this weekend. Thanks for the post..
^5

busmamawilliams 1 year, 5 months ago said:
This is very unusual & sounds not only delicious but fun to make, as well. Will be trying soon!

merlin 1 year, 4 months ago said:
A unique recipes, from a unique talent.

ttaaccoo 5 months, 1 week ago said:
Sounds very scrumptious for all the meat eaters in our lives!! Thank you for the note--I love impressionistic art too. 55555555555555555

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