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History Some recipes from the Old Talbott Tavern, Bardstown, Kentucky

Discussion in 'Foods of the Civil War' started by donna, Sep 25, 2013.

  1. donna

    donna Lt. Colonel Forum Host

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    The Old Talbott Tavern in Bardstown, Kentucky is believed to be the oldest continuously operating tavern in the country. It was constructed in 1779.


    Visitors to the tavern may lunch in the room, which served as General George Rogers Clark's headquarters during the American Revolution. Other famous guests were Henry Clay, Andrew Jackson, William Henry Harrison and Aaron Burr. Young Abraham Lincoln and his family stayed in the upstairs front room during a trial for ownership of the family farm which they lost and moved to Indiana. Lodging is still available in that room and some other rooms.

    Diners will enjoy the early 1800s Colonial Room in which Queen Marie of Romania had tea in 1926, and the upstairs room, where according to tradition, murals painted by companions of exiled King Louis Phillippe were defaced by Jesse James, who fired his pistols at the picture.

    One of the Tavern's famous dishes is Chicken Phillippe, named after King Louis Phillippe of France.

    Old Talbott Tavern Chicken Phillippe

    For each serving:

    2 boned chicken breast halves
    Flour for dredging, seasoned with salt and pepper
    Lard for frying
    Worcestershire sauce
    Poultry seasoning
    bay leaf
    2 to 3 teaspoons red wine vinegar
    1 tablespoon brandy
    1 to 2 tablespoons Burgundy wine

    Dredge chicken breast halves in seasoned flour; in skillet. braise chicken in lard until flour is browned. Place in oven-proof pan, sprinkle with Worcestershire sauce and poultry seasonings, and top with bay leaf and wine vinegar. Cover and bake at 350 degrees 15 minutes, uncover, remove from oven, and flame with brandy. Replace in oven when flame is out and cook additional 5 minutes. Just before serving ladle Burgundy on top. Serve on wild rice.

    This is a delicious dish. I have had it and others several times at the Old Talbott Tavern. It certainly was a dish fit for a King.

    From: "Dining In Historic Kentucky", by Marty Godbey, page 118.

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  3. JPK Huson 1863

    JPK Huson 1863 1st Lieutenant Forum Host

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    This sounds exactly like a dish my mother used to make- funny! She made a ton of things from her grandmother's book, wonder if it's one of the older ones. It is indeed extremely good.

    It's way too early to be getting this hungry.
    donna likes this.
  4. donna

    donna Lt. Colonel Forum Host

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    Old Talbott Tavern Corn Fritters

    2 cups self-rising flour
    1/4 teaspoon sugar
    1 egg
    1/4 cup canned whole kernel corn, drained
    milk
    deep oil for frying
    powdered sugar

    In bowl, mix all ingredients, using just enough milk tp moisten; batter should be stiff. Drop by tablespoons into deep oil at 325 degrees and fry to a golden brown. Roll in powdered sugar and serve warm

    from: "Dining In Historic Kentucky", page 119.
  5. donna

    donna Lt. Colonel Forum Host

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    Annie this is an old recipe, just updated for today.

    King Louis Phillippe arrived in Bardstown on October 17, 1797. He stayed at the Talbott Tavern. It has been told that he very much enjoyed his time in Bardstown. Later, after returning to France, he presented the Basilica of St. Joseph Proto-Cathedral which is a Catholic Parish Church in Bardstown with several gifts. He gave some very valuable paintings and gifts of royal embroidered vestments, which were the handwork of the Queen and her court and sacramental vessels.

    The paintings given were:

    The Crucifixion , Phillippe Van Bree
    The Flaying of St. Bartholemew, Rubens
    Descent of the Holy Ghost, Van Eyck
    The Winged St. Mark, Van Dyck
    St Peter in Chains, Van Dyck
    St. John the Baptist, Van Dyck
    The Coronation in Heaven of the Mother of God, Murillo
    The Annunciation, Van Eyck
    Teaching the Boys, Artist Unknown

    These are very valuable paintings. Actually the paintings were stolen from the Church Nov. 12, 1952. They were recovered during April and May 1953.

    This Church is well worth a visit when in Bardstown. It is very beautiful.
  6. TinCan

    TinCan 2nd Lieutenant Forum Host

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    JPK,
    Do you think she does this on purpose? I sure am hungry now, I could eat a corn fritter for breakfast, or pancakes, or country fried steak and eggs, or waffles, you know a lite breakfast:smile coffee:
    donna likes this.
  7. donna

    donna Lt. Colonel Forum Host

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    At Kentucky Inns and Taverns, there is no such thing as a lite breakfast.
  8. donna

    donna Lt. Colonel Forum Host

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    Another fact about this Church. The Cathedral is the first Catholic Cathedral west of the Allegheny Mountains. The cornerstone of the Church was laid on July 16, 1816. In 1819 the first Mass was held in the Church. It was completed in 1823.
  9. donna

    donna Lt. Colonel Forum Host

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    Old Talbott Tavern Pie

    one 9-inch baked pie shell
    3/4 cup sugar
    1/2 cup flour
    1/4 teaspoon salt
    1 1/4 cups water
    2 egg yolks, beaten
    1/2 cup orange juice
    1 tablespoon grated orange rind
    2 tablespoons lemon juice
    whipped cream

    Combine sugar, flour, and salt in top of double boiler; add water and stir until smooth. Cook and stir over direct heat for 5 minutes. Remove from heat, add yolks and cook 5 minutes longer over boiling water, stirring constantly. Remove from heat and add fruit juices and rind. Chill and turn into pie shell. Top with whipped cream. Serves 8.

    Note. It may also be topped with meringue instead of whipped cream.

    From: "Dining In Historic Kentucky" page 119.

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