The Official Downton Abbey Cookbook

Description

2020 IBPA Awards Winner! The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household—from upstairs dinner party centerpieces to downstairs puddings and pies—and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set —a period of tremendous change and conflict, as well as culinary development. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs menu: Cornish Pasties Sausage Rolls Oysters au Gratin Chicken Vol-au-Vents Cucumber Soup Soul a la Florentine Salmon Mousse Quail and Watercress Charlotte Russe From the downstairs menu: Toad-in-the-Hole Beef Stew with Dumplings Steak and Kidney Pie Cauliflower Cheese Rice Pudding Jam and Custard Tarts Gingerbread Cake Summer Pudding With these and more historic recipes—compelling to a contemporary palate and easy to replicate in today’s kitchens—savor the rich traditions and flavors of Downton Abbey without end. Cover THE OFFICIAL DOWNTON ABBEY COOKBOOK Title CONTENTS FOREWORD INTRODUCTION KITCHEN NOTES UPSTAIRS BREAKFAST Kedgeree Truffled Eggs Bread at Downton English Muffins Deviled Biscuits Pikelets Dairy at Downton LUNCH & SUPPER Sardine Salad Lobster Cutlets Ham with Red Wine and Almonds Cornish Pasties Eggs à La St. James Vegetable Curry Macaroni with a Soufflé Top An Italian Way of Cooking Spinach AFTERNOON TEA & GARDEN PARTIES Dundee Cake Games Cake Pineapple and Walnut Cake Madeira Cake Super-Chocolate Cake Fairy Cake Baskets Orange Layer Cake Victoria Sandwich Afternoon Tea Madeleines Best Grantham Scones Macaroons PICNICS, SHOOTS & RACE MEETS Potted Cheese Sausage Rolls Veal and Ham Pie Chicken Stuffed with Pistachios Many Ways with Sandwich Fillings FESTIVE FOOD Brussels Sprouts with Chestnuts Stuffing for Turkey or Goose Lemon Mincemeat Christmas Pudding Yule Log Hot Cross Buns Simnel Cake Plum Cake UPSTAIRS DINNER Hors d’oeuvres Oysters au Gratin Stuffed Tomatoes Caviar Croûtes Chicken Vol-au-Vents Soups Cucumber Soup Consommé à la Jardinière Palestine Soup Vegetable Marrow and Apricot Soup Fish Shrimp Curry Trout in Port Wine Sauce Sole à la Florentine Turbot with Hollandaise Sauce Fish Cream Salmon Mousse Entrées Filets Mignons Lili How to Host a Downton Dinner Duck with Apples and Calvados Duck with Olives Pork Chops with Sauce Robert Poached Gammon with Parsley Sauce Chicken à la Crème Paprika Veal Chops Périgourdine Mutton with Caper Sauce Lamb and Mutton Quail and Watercress The Perfect Roast Mint Sauce Bread Sauce Yorkshire Puddings Vegetable Entremets Asparagus Cups Artichoke and Asparagus Salad Cabbage as They Serve It in Budapest Potato Cakes Navy Beans with Maître d’Hôtel Sauce Sweet Entremets Champagne Jelly Syllabub Bananas au Café Chocolate and Vanilla Striped Blancmange The Queen of Trifles Raspberry Meringue Peaches Melba Pear Charlotte Charlotte Russe Ginger Soufflé Crêpes Suzette Desserts & Savories Banana Cream Ice Cheese Bouchées Deviled Kidneys Marmalade Water Ice Punch Romaine DOWNSTAIRS DOWNSTAIRS DINNER Toad-in-the-Hole Lamb Stew with Semolina Beef Stew with Dumplings Steak and Kidney Pudding Cauliflower Cheese The Kitchen Garden Steamed Treacle Pudding Treacle Tart Rice Pudding Spotted Dick Summer Pudding Jam and Custard Tarts SUPPER & TEA Digestive Biscuits Cottage Loaf Gingerbread Cake Seed Cake Porter Cake THE STILL ROOM Apple Cheese Marrow and Ginger Jam Piccalilli Pickled Green Tomatoes Flavored Butters Bibliography & Further Reading Acknowledgments Index Copyright