When I saw the photo prompt this week of the boy holding the two geese I never thought I’d be able to find an old family photo to fit this theme. No one in our family hunted.
But what does Toulouse-Latrec have to do with this week's theme?
The photo of the geese reminded me of a cookbook that my sister had in her collection:
Who knew that Lautrec applied his exuberance and meticulous artistic technique to the art of cuisine? He invented recipes and cooked new dishes as beautifully as he painted his Parisienne surroundings.
|Toulouse, after cooking and consuming a delicious dinner|
He planned his meals carefully and made beautifully decorated menus.
Here’s his recipe for Confits D’Oies Du Languedoc
(For non French speakers, D’Oies means geese and Du Languedoc is a region of France).
Take four geese fattened to the point when they can no longer move about, cut them in four, removing wings and legs but leaving the skin. Set aside the fat livers. Scrape and remove all the fatty tissues and let them melt on a gentle heat in a large copper pan.
Drop in the carcasses, the wings and legs.
Salt the pieces, arrange them in big stoneware jars and pour over them the liquid fat.
You have in this way the preserve which can be kept for several months.
It can be eaten cold when it comes out of the pot, with no further preparation after the goose grease has been melted.
But people prefer to serve it either with peas or with a tomato sauce, or in a cassoulet, or with rice in stock, a second cooking being usually recommended.
Mmmmm. Sounds delicious, doesn’t it?
Wouldn’t you give about a million dollars to sit down to one of Toulouse’s dinners and take home one of his beautifully decorated menus? The menu itself would probably be worth a million dollars!
Take a gander at some other goose stories by clicking here: Sepia Saturday.