Another Downton Day in America. This week’s episode S3E3 (E1 & E2 were shown on Masterpiece last week) of Downton Abbey led us on an emotional roller coaster. First it was happy days for fans as Edith’s wedding was sure to be more fun than Mary’s and perhaps we would actually see a wedding reception this time around. Meanwhile, Downton was in ruin and the Crawleys were sent off searching for a new home. In the end, the tables are turned: wedding goes down in flames, while Daisy saves the day by remembering that Lavinia had given her a letter to post explaining to her father that Matthew belonged to Mary and not her. I am still not quite sure how or why one would write a letter like that, or how Reggie managed to have amassed a fortune while Lavinia went under cover for Sir Richard to clear a huge debt that he held over her father. Regardless, Matthew can now claim the fortune to help save the day.
We didn’t see much of Mary’s wedding but Edith’s seem to be more familiar and modern by our standards even if she only had a month to prepare. For me, the best part of the episode is when our favorite Downton servants are treated to an extravagant meal of Edwardian classics, many of which were dishes served in 1st Class on Titanic. I cooked through that ambitious menu (menu and recipe links here) in honor of the 100th anniversary of the tragic sinking so recognized the salad and duck instantly. I am sure that these menu choices were reflective of Julian Fellowes keen interest in Titanic, but perhaps was also meant to foreshadow the catastrophe at the altar.
Upstairs Down
Shame to let such great food go to waste, as the Dowager quipped “if the poor don’t want it you can bring it over to me.” Some was sent to the poor and appetizers were served in the servants hall. Still, it would have been a new experience for servants. The kitchen and serving staff would recognize these dishes, having prepared them for their employers. However, their normal diet consisted of heartier meals, which we now associate with “pub food”. Alfred thought them to be “pickelty bits” and was more interested in having some cheese. Out of the mouths of babes.
Here are links to the dishes mentioned: scroll down to the bottom of the page to get the recipe.
- Oysters a la Russe (Titanic)
- Calvados Glazed Duck (Titanic)
- Asparagus Salad with Saffron Vinaigrette (Titanic)
- Lobster Rissoles with Mousseline Sauce (recipe follows)
- Truffled Eggs on Toast
Lobster Rissoles with Mousseline Sauce
Lobster Rissoles with Mousseline sauce
Ingredients
- 1 1/2 cups lobster meat, cooked and finely chopped (you can also use crab)
- 1/2 cup dates, finely chopped
- 1/2 cup dried figs, finely chopped
- 1/4 cup green onion*, finely chopped
- 1 tsp. fresh parsley finely chopped
- 1/2 tsp. marjoram (or oregano), ground
- salt and freshly ground pepper to taste
- 1/2 recipe of myPie Pastry, chilled, or 2 sheets of butter puff pastry
- 1 egg slightly beaten for an egg wash
- Mousseline Sauce
Instructions
- Preheat oven to 375 F.
- Mix together the first 7 ingredients in a medium sized bowl, adding salt and pepper to taste.
- Roll out dough. The pie pastry is a bit flaky so don’t roll too thin, but since puff pastry puffs make sure you do roll out quite thin. Decide if you want bite-sized rissoles (try a 2″ biscuit cutter, but stretch the dough a bit since it can be too tiny) but you will likely be happy using a standard 3″ biscuit cutter which will make a nice appetizer size with lots of filling. An empty tuna can works in a pinch as a cutter (Abbey Cooks improvise).
- Use a teaspoon to spoon some filling in the centre of the circle. Brush a little water along the edges to help the seal. Fold over and pinch to seal.
- Use a teaspoon to spoon some filling in the centre of the circle. Brush a little water along the edges to help the seal. Fold over and pinch to seal.
- Use a pastry brush and give a healthy wash of egg to help brown and seal the pastry.
- Place the rissoles on a parchment lined baking sheet and bake for 15- 20minutes depending on the size. Since the ingredients are already cooked you really only need to ensure the pastry has browned up, both on the top and bottom.
- Serve warm or cold, with the mousseline sauce (lemon flavored cream sauce) as a dip.
Notes
Classic French Mousseline Sauce
Ingredients
- 2/3 cup melted unsalted butter
- 3 tbsp. water
- 3 large egg yolks as fresh as you can find
- 1/4 tsp. salt and pepper
- 1 tbsp. lemon juice
- 2 tbsp. fresh dill chopped
- 1/4 cup heavy cream lightly whipped or non fat plain strained yoghurt
Instructions
- Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly.
- On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.
- Remove pan from heat; whisk in warm butter, 1 tablespoon at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill. Allow the sauce to cool slightly. Gently fold in whipped cream or yoghurt. Adjust the seasoning to taste. Keep warm by setting over a pot of warm water.
- Serve over fish or egg dishess.
Abbey Cooks Entertains has Many More Entertaining Ideas
You can download a great looking collection of period recipes in minutes. Check out my ebook Abbey Cooks Entertain with 220 Downton era recipes to please finicky guests like Albert at your Abbey. Written by a fan for fans, you can only download a signed copy here, but you also find on Amazon, as well as a printed version. If you don’t have an ereader, might I suggest downloading the PDF version of the book which you can print.