The dish served at the palace on the day of Elizabeth II’s coronation

I wrote in Famous The

Angela Wood, a chef who worked for the British company Royalty, She proudly remembers the list presented at the coronation of Queen Elizabeth II on June 2, 1953. This 2022 is a very special year for the Queen, as she will celebrate her 70-year platinum jubilee with the crown of Great Britain. They are already preparing for the big events and of course the dishes.

70 years ago, they served boiled chicken in a creamy curry sauce. It has become a classic British dish added to cookbooks as part of British culinary culture. Angela is very proud that she helped shape it.

It’s just mayonnaise with a little curry added., the 89-year-old chef jokes. It is said that it should be a little spicy but not too hot, served cold, prepared in advance and using ingredients that can easily be found in the UK as imports were limited at the time and not even the royal family could do anything about it.

Angela remembers that they cooked too many chickens with the ingredients to try two or three times a week for about a month.

They’ve finally come up with the perfect, perfectly balanced recipe published in an edition of the Constance Spry Cookbook, a popular English cookbook. Chicken has onion sauce, curry spices, tomato puree, red wine and lemon juice, boiled with aromatic herbs added to mayonnaise and whipped cream with apricot puree.

He reveals that it is a very strange combination that at the beginning of the setup was terrible and powerful “It’s hard to think that it went well,” Italian Serie A. He reveals many times that he was asked why he didn’t use mangoes, to which he replied that at the time he didn’t have those ingredients or Greek yogurt “and those things they put in it now”.

See also  How a digitally-burdened Leeds woman used Spain's 500-mile solo walk to inspire new business

At that time it was called a delicious and historical dish Queen Elizabeth’s Chicken With a very unique and special preparation for the 350 VIPs who accompanied the then new monarch. Top it with a rice salad with peas and herbs, followed by a tarragon and trout tomato soup, followed by a strawberry galette.

He was 19 years old at the time and was studying at the famous culinary school in Winkfield, Cordon Bleu. One of his tasks and accounts, one of the most important of his career, was to improve upon the recipe devised by director Constance Spry for Queen Elizabeth’s coronation. He had to organize food for foreign dignitaries.

Leave a Reply

Your email address will not be published.