Here's a nod to the Royal Family. Coronation Chicken was a dish specially
created for the Coronation of our Queen in 1953. It was served at the banquet that followed
her Coronation.
Here is a traditional recipe for it – the one used by
the original recipe creators – principals of the Cordon Bleu School.
Ingredients
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Chicken
2
young roasting chickens
water and a little wine to cover
1 carrot
1 bouquet garni
salt
3-4 peppercorns
cream of curry sauce
Cream of Curry Sauce
1 tablespoon oil
2 oz. onion, finely chopped
1 dessertspoon curry powder
1 good teaspoon tomato purée
1 wineglass red wine
¾ wineglass water
1 bay-leaf
salt, sugar, a touch of pepper
1 slice or 2 of lemon
1 squeeze of lemon juice, possibly more
1-2 tablespoons apricot purée
¾ pint mayonnaise
2-3 tablespoons lightly whipped cream
a little extra whipped cream
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Method
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- Poach the
chickens, with carrot, bouquet, salt and peppercorns, in water and a
little wine, enough barely to cover, for about 40 minutes or until
tender. Allow to cool in the liquid. Joint the birds, remove
the bones with care. Prepare the sauce given below. Mix the
chicken and the sauce together, arrange on a dish, coat with the extra
sauce. For convenience, in serving on the occasion mentioned, the
chicken was arranged at one end of an oblong dish, and a rice salad as
given below was arranged at the other.
- Cream of
curry sauce: Heat the oil, add the onion, cook gently 3-4 minutes,
add curry-powder. Cook again 1-2 minutes. Add purée, wine,
water, and bay-leaf. Bring to boil, add salt, sugar to taste,
pepper, and the lemon and lemon juice. Simmer with the pan
uncovered 5-10 minutes. Strain and cool. Add by degrees to
the mayonnaise with the apricot purée to taste. Adjust seasoning,
adding a little more lemon juice if necessary. Finish with the
whipped cream. Take a small amount of sauce (enough to coat the chicken)
and mix with a little extra cream and seasoning. This is an admirable
sauce to serve with iced lobster.
- Rice Salad:
The rice salad which accompanied the chicken was carefully cooked rice,
cooked peas, diced raw cucumber, and finely chopped mixed herbs, all
mixed in a well-seasoned French dressing.
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And I've also posted about my own version here.
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