Thursday, October 15, 2009

Sherman, Set the WABAC Machine To...

...June 2, 1953.

The United Kingdom, Canada, Australia, New Zealand, and the other Commonwealth realms were that day celebrating the coronation of their new Queen: Elizabeth II. Around the world, subjects rich and poor gathered around tables grand and simple to celebrate the crowning of their new Queen Regnant.

But what, you may wonder, did Her Majesty and family have for dinner that historic evening? As it turns out, something rather simple, which, given the excruciatingly choreographed ceremonies of the day, was likely a welcome respite. That evening, the table at Buckingham Palace was set with:

Consommé Royale
Fillet de Boeuf Mascotte
Glace a la Mangue

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!

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