Henri Matisse Cut Outs and How He Carved into Color

The resilience of Henri Matisse cut outs as he deals with chronic pain in his later years

Henri Matisse cut outs came about because chronic illness had made painting more difficult. The painter made his name by putting brush to canvas and when he no longer had eye muscle and proper hand-coordination, he made his mark all over again by putting scissors to paper. A flickery home movie of an elderly Henri Matisse shows the artist in a hurry with his giant scissors, cutting asymmetrical, floppy leaf forms out of paper. He compared cutting to the feeling of flying. He enjoyed being able to move them around to contemplate their respective positions within his composition.

Henri Matisse in studio working with cutouts
Henri Matisse in his studio with assistants who would cut rectangular sheets of paper from large rolls

Henri Matisse cut outs technique may have originated from his influence growing up in a textile region in France. The paper cut-outs have a dressmaker’s pattern influence. The studio that he worked in had many textiles for inspiration surrounding him. There was an exhibit that became the source for my idea for this relationship called Matisse: The Fabric of Dreams: His Art and His Textiles JUNE 23–SEPTEMBER 25, 2005 at the Met. It features forty-five painted works and thirty-one drawings and prints displayed alongside examples from Matisse’s personal collection of fabrics, costumes, and carpets. That exhibition marked the first public showing of Matisse’s textile collection—referred to by the artist as his “working library”—which has been packed away in family trunks since Matisse’s death in 1954. According to his grandson Paul, he enjoyed using the cutout technique right up unto the end of his life.

“An artist should never be a prisoner of himself, prisoner of style, prisoner of reputation, prisoner of success”

Henri Matisse
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Henri Matissein bed at studio composing cutout pieces with long stick

It was noted by friends, family, and colleagues that Matisse had an intensity about him and that he loved to work. He could not stop creating no matter what his physical condition. A type of wilfulness that is indispensable when producing commissioned artwork while in chronic pain.

Henri Matisse and cat
Henri Matisse The Parakeet and the Mermaid, c. 1952
The Parakeet and the Mermaid, c. 1952

Henri Matisse Cut Outs Paint Process

The color on his cut-outs was produced using gouache—a water-based, opaque, quick-drying, matte paint that consists of pigment, binder, and often a white pigment or filler to increase opacity. Matisse purchased a wide range of colors at supply houses in Paris and Nice, choosing tubes based on color and freshness. Studio assistants cut rectangular sheets of paper from large rolls. Gouache, thinned with water, was applied to paper and then weighted until dry. Some sheets had a more dense application of gouache and some more visibly retained the brushstrokes.

Matisse’s Cut Out
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Source: MOMA, CBS this morning Meggie Miao, Mike Levine, SUNY Purchase

Irish Eggs (Scottish Eggs), A Classic Irish Dish

This Irish Egg recipe came from Clodagh McKenna in her book Clodagh’s Irish Kitchen. This recipe was Scrumptious. The heartiest meal that I have had in months. Packed with protein that will last in your body for a long time. Irish Eggs are best paired with something lite. I paired mine with an arugula and artichoke salad or perhaps you might try a pickled slaw on the side that would make a perfect match! Her recipe calls for blood sausage that sounds divine and traditional however it was not available in my local market. My substitute was Italian Sweet Sausage that worked out great!

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Scotch Eggs just before frying
Scotch Eggs photo by Nancy Tranter
Scotch Eggs photo by Nancy Tranter
Scotch Eggs photo by Nancy Tranter recipe by Clodagh McKenna

Irish Egg Tips

  1. Wet hands before molding meat patties. I had a little bowl nearby for dipping my hands in.
  2. I highly suggest the use of the dry hand – wet hand technique for coating eggs. That way you can avoid battered fingers.

Popularity of Irish Eggs

According to YouGov, Irish Eggs or Scotch eggs were found to be among Britain’s least liked foodstuffs in 2019. However in 2020, following controversy as to whether Scotch eggs were considered a substantial meal necessary for pubs, cafés, and restaurants to stay open during the COVID-19 pandemic, more people began to buy the hearty big egg.

History of Scotch Eggs

The earliest known published recipe titled Scottish eggs dates to 1807. Maria Ketelby Rundell’s version published that year is found verbatim in several cookbooks from that period time. “Boil hard five pullet’s eggs, and without removing the white, cover completely with a fine relishing forcemeat in which let scraped ham or chopped anchovy bear a due proportion. Fry a beautiful yellow-brown, and serve with a good gravy in the dish.” The origin of the dish is hotly debated by culinary enthusiasts. It ranges from a claim by Fortnum & Mason of London that they invented the dish in 1738 and served it to the Prince of Wales and the Royal family regularly. Another theory as to their origin begins much earlier in India. In the very early 1600s, the East Indian Company was formed and trade began between the British and India. Some believe Scotch eggs evolved from an Indian dish called Nargisi Kofta, which is made by wrapping hard-boiled eggs in minced lamb and cooking them. 

source: @clodagh_mckenna, yougov, wiki, A Caledonian Feast by Annette Hope