Just over a year before the end of World War II rationing, Queen Elizabeth II was crowned at Westminster Abbey in 1953.
Tom Parker Bowles has delved into a simple dish that was a favourite of the late Queen Elizabeth at her Coronation 72 years ago. Despite noting that the recipe has suffered several ‘vile’ alterations over the years, he detailed its original version, crafted by Constance Spry and Rosemary Hume.
“I know, I know it really wouldn’t be a royal cookbook without this so-called regal ‘classic’,” he wrote in his recently published book, Cooking & The Crown. “…Now the original version, as below, is perfectly civilised, but as the years went on, all manner of base and vile things were done to this perfectly innocent recipe, adding almonds and sultanas, lashings of turmeric and God knows what else, until it became a banana-hued, sickly-sweet aberration, the abject filling for a thousand sorry service station fillings.”
The recipe in question is Poulet Reine Elizabeth, more commonly known as Coronation Chicken sandwiches. While Spry and Hume were the creative minds behind this dish, the exact origin of their inspiration remains a mystery.
Jubilee Chicken, a dish made with mayonnaise, chicken, and curry powder, was served to George V in 1935. There is little evidence to back up this theory, despite the many theories that this might have contributed to Coronation Chicken’s creation.
Just over a year before the end of World War II rationing, Queen Elizabeth II was crowned at Westminster Abbey in 1953., which lasted for 14 years. Back then, chicken was not a usual everyday item, making the Coronation dish a noteworthy luxury, reports the Mirror US.
In his book, Tom offers a straightforward recipe for those who want to try cooking like king. The traditional method of boiling and shredding chicken is followed, but getting the sauce just right might require a little more skill.
The fact that the original filling also includes red wine, tomato paste, and mayonnaise, may surprise you. Before serving the mixture on brown bread, the addition of baby leaves, lemon juice, and the customary salt and pepper is made.
Tom made the point that the crusts must be taken out before serving sandwiches the royal way. He advised “Cut each sandwich into three fat fingers” and remove the crusts.
Tom’s book, Cooking and The Crown, provides a detailed, step-by-step recipe and ingredient list for creating the Coronation favourite. Beyond Poulet Reine Elizabeth, the collection features over 100 recipes spanning from Queen Victoria’s era through to King Charles III.
There are plenty of more straightforward recipes you can try at home, despite the extravagant nature of many dishes like “Pommes Elizabeth” and “Pudding au Pain et aux Cerises.”
More information can be found here.
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Source: Mirror
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