King George V had very simple tastes and was quite fond of this crêpe, created by Royal Chef Gabriel Tschumi, with a touch of brandy added. King George V's Crêpe Au Naturel King George V had very simple tastes and was fond of this crêpe which had a touch of brandy … [Read more...] about King George V’s Crêpe Au Naturel
Downton Abbey Cookbook
Time to Enjoy Summer’s Bounty
Summer is my favourite time of year: not only is it a welcome change from a long cold winter, but is the time when gardeners can see the efforts from their Spring plantings. Grand country homes like Downton Abbey had vast kitchen gardens to feed family and staff, as a quick … [Read more...] about Time to Enjoy Summer’s Bounty
Glorious Fish En Papillote
Impress your guests by serving En papillote-- a fancy french term which means “in parchment.” The process involves roasting food, more often fish, in parchment paper, along with aromatics, often including white wine and julliened vegetables. The best part is that there are no … [Read more...] about Glorious Fish En Papillote
Hearty Irish Ham Soup
This is a great Irish inspired soup, a wonderful example of dishes which would start upstairs at a grand house, and finish downstairs. After a lovely upstairs dinner of Baked Ham, the bone could be made into a delicious soup for the servants. You can make soup right after your … [Read more...] about Hearty Irish Ham Soup
Titanic’s Lobster Rissoles with Mousseline Sauce
Lobsters were served on the Titanic, but it is a myth that they would have survived the tragic sinking on April 15, 1912. Titanic sank to a depth of 12,500 feet yet lobsters can only live to a depth of 1500 feet. Beyond that the water pressure would cause their shells to … [Read more...] about Titanic’s Lobster Rissoles with Mousseline Sauce
