Despite the exigencies of the Civil War, Abraham Lincoln took his social duties at the White House seriously, and if the only culinary records of his administration were the menus of his lavish state banquets and balls, one could justifiably conclude, according to culinary historian Poppy Cannon, that he was "a gourmet to end gourmets" and "a bon vivant supreme."
But nothing could be further from the truth. Not prone to eating breakfast every day, he had an egg and biscuit only occasionally. Lunch was often only an apple with a glass of milk, and "dinner could be entirely forgotten" unless a tray of food was forced on him.
“Abe can sit and think longer without food than any other person I have ever met,” Lincoln’s former law partner in Chicago wrote. And his sister-in-law recalled, “He loved nothing and ate mechanically. I have seen him sit down at the table and never unless recalled to his senses, would he think of food.”
But when Lincoln did turn his attention to food, he ate heartily and never lost a boyhood taste for Kentucky Corn Cakes, Gooseberry Cobbler, Rail Splitters, Gingerbread Cookies, and Corn Dodgers, and it's been said that one of the few entrees that Lincoln couldn't resist was Chicken Fricassee.
According to A Treasury of White House Cooking by Francois Rysavy, Lincoln "liked the chicken cut up in small pieces, fried with seasonings of nutmeg and mace and served with a gravy made of the chicken drippings."Although Abe's favorite recipe for Chicken Fricassee has surely been lost to posterity, you can try this more recent one for Tarragon Chicken Fricassee from epicurious.com and this one from Gourmet Magazine:
3 1/2 to 4 pounds chicken pieces with skin and bone
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
1 garlic clove, finely chopped
1 Turkish or 1/2 California bay leaf
1/2 cup dry white wine
1 cup heavy cream
1/2 cup reduced-sodium chicken broth
1 1/2 tablespoons finely chopped fresh tarragon
1/4 teaspoon fresh lemon juice
Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in heavy skillet over moderately high heat until hot, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes.
Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.