Mastering the Art of French Cooking by Art Taylor

Coq au Vin

1 onion
2 carrots
2 stalks celery
6 whole peppercorns
2 cloves garlic, pureed
1 sprig parsley
1 bay leaf
¼ tsp thyme
3 bottles Burgundy (two inexpensive, one not)
2 Tbsp white arsenic (from the hardware store)
2 Tbsp sugar
1 whole chicken
Salt and pepper
2 Tbsp olive oil
4 Tbsp butter, divided
1 Tbsp flour
1 ripe red tomato
¼ lb lardons [...]