Tomorrow, June 2nd, is the beginning of the central weekend of the Queen’s Diamond Jubilee. This celebration marks the 60th year of the Queen Elizabeth II’s reign.
Also on this day 60 years ago, Rosemary Hume and Constance Spry, along with the students of their cooking school, served a newly invented dish called Coronation Chicken.
In honor of the Queen’s Diamond Jubilee, here is the original recipe from The Constance Spry Cookery Book from Grub Street Publishers. This classic dish is a perfect meal to prepare for your own jubilee party.
Coronation Chicken (cold) (Serves 6-8)
2 young roasting chickens
water and a little wine to cover
a bouquet garni
cream of curry sauce (recipe below)
Preparing the Chicken:
Poach the chickens, with carrot, bouquet, salt and peppercorns in water and a little wine, enough barley 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.
Cream of Curry Sauce:
1 tablespoon oil
2 oz. onion, finely chopped
1 dessert spoon curry-powder
1 teaspoon tomato puree
1 wineglass red wine
3/4 wineglass water
a bay leaf
salt, sugar, a touch of pepper
a slice or two of lemon and a squeeze of lemon
1-2 tablespoons apricot puree
3/4 pint mayonnaise
2-3 tablespoons lightly whipped cream
Heat the oil, add onion, cook gently 3-4 minutes, add curry powder. Cook again 1-2 minutes. Add puree, wine, water, and bay-leaf. Bring to boil, add salt, sugar to taste, pepper with 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 puree 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.
The rice salad which accompanied the chicken was of carefully cooked rice, cooked peas, diced raw cucumber, and finely chopped mixed herbs, all mixed in a well-seasoned French dressing.