ADVERTISEMENT
- Real Recipes from Real People -

On Chicken Toulouse...

Misc.
In the Men of Caf Toulouse, the "Chicken Toulouse" is described as follows:

Chicken Toulouse - saut ed breast of chicken topped with mushrooms and white wine cream.

Perhaps someone can provide the recipe.

Gladys/PR
MsgID: 0065167
Shared by: Gladys/PR
In reply to: ISO: chicken toulouse
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Alabama Lemon Pecan Torte (using matzo meal)
  • ALABAMA LEMON PECAN TORTE FOR THE PECAN TORTE: 2 tablespoons matzo meal 7 large eggs, separated 3/4 cup sugar 2 cups coarse-ground pecans 1 tablespoon grated lemon rind 1 tablespoon fresh...
  • Potatoes Lyonnaise (microwave)
  • POTATOES LYONNAISE 3 large russet potatoes, peeled and cubed 2 small onions, sliced 2 Tbsp. margarine or butter 2 cloves garlic, minced 1/2 tsp. salt 1/8 tsp. ground black pepper 1/8 tsp. paprika Combine all ingredie...
  • Keeping celery fresh and crisp
  • A month or so ago I read somewhere that wrapping fresh celery tightly in aluminum foil would keep it fresh and crisp. It works!!!!! I had just bought a bunch of celery, I used a small amount of it and wrapped the rest ti...
  • Holiday Focaccia (using candied fruit and almonds)
  • HOLIDAY FOCACCIA "Focaccia is a round, flat Italian bread traditionally drizzled with olive oil and sprinkled with salt and fresh rosemary. Our sweet focaccia recipe features a light sugar topping and makes a distinct...
ADVERTISEMENT
  • Dixie Soup - GOT IT
  • I went to Sysco and bought the cream base mix.....that's it....it made it exactly like the Dixie.....I've finally got the recipe....it's thick, not runny....thanks for the...
  • Orange Honey Fortune Cookies
  • ORANGE HONEY FORTUNE COOKIES 3/4 cup cake flour 2 teaspoons cornstarch 1/8 teaspoon fine sea salt 2 large egg whites, room temperature 1/3 cup orange blossom honey (or other mild-flavored honey) 1/8 teaspoon pure oran...
  • Magnolia Bakery Famous Banana Pudding (make ahead)
  • MAGNOLIA'S FAMOUS BANANA PUDDING "I started making this pudding when I was in my early twenties and cooking at a Tex-Mex restaurant and bar. Customers loved it, so when we opened the bakery many years later, it seem...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • On Chicken Toulouse...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!