...June 2, 1953.
The United Kingdom
In the Queen's English, that translates as:
Chicken Consommé with cubes of egg custard
Fillet of beef with quartered artichoke bottoms, tossed in butter with cocotte potatoes and truffle slices
Mango ice cream
I know you're dying to be a queen yourself and enjoy this dinner, so, without any further adieu, I give you the key recipes:
Consommé A La Royale (from Classic Culinary Arts)
- 2 eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- Beat eggs with a spoon, and add milk and salt
- Turn into a buttered cup, and place in a pan of warm water
- Cook in a slow oven until firm in the centre
- Set away to cool
- Cut into small and prettily-shaped pieces
- Put the pieces into a tureen, and pour one quart of boiling consommé or clear stock on it
Cocotte Potatoes -- I'm assuming you can figure out the beef and artichoke quarters! (from Tallyrand's Culinary Fare)
- 2 large russet potatoes
- 1 cup beef fat
- Preheat oven to 375 degrees
- Peel and turn the potatoes into barrel shapes, approximately 2 inches long and 1 inch thick at the midpoint; you can also do 2 inch balls
- Place in water and bring to the boil
- Drain immediately and shake in hot beef fat on the stove until completely sealed.
- Place on baking sheet in oven to cook
- When cooked (approx. 40 - 50 mins) remove and drain well
- Serve brushed with melted butter for an added glaze
Salad -- do your own thing
Mango Ice Cream (from About.Com)
- 1/2 plus 1/4 cup caster's sugar
- 2 cups fresh mango (about 3 mangoes)
- 2 tablespoons fresh lime juice
- 2 eggs
- 1/2 cup coconut milk
- 2 1/2 cups half-and-half
- 2 to 3 handfuls of toasted coconut, as garnish
- 1 handful of mint leaves, as garnish
- Cut and score the mango fruit into bite-sized pieces. Stir in 1/2 cup sugar with the mango pieces. Cover and refrigerate for at least 1 hour.
- Puree the mango and the sugar syrup. Add the lime juice and puree again. Add the remaining 1/4 cup sugar and puree one more time.
- Whisk together the egg with remaining 1/4 cup sugar.
- Warm the milk and cream over low heat. Add 1/2 cup into the egg and sugar mixture, whisking. Continue adding cream, 1/2 and then 1/4 cup at a time, whisking all the while.
- Add the egg and cream back into the warming milk/cream mixture. Turn up the heat as needed and whisk for about 8 - 10 minutes, until just beginning to thicken and the cream lightly coats the back of a wooden spoon.
- Strain into a bowl. Cool. (Place the bowl in another bowl of cold water to cool quickly).
- Stir in the pureed mango. Freeze in an ice cream maker according to manufacturers instructions. Garnish with the toasted coconut and mint sprigs if desired.
Thanks to The Old Foodie, a blog about food history, for inspiring this post. Enjoy your royal feast!