Alliteration, of course, works in Coronation Quiche’s favor. Divergent opinions can be found online over the King’s selection of food for his birthday celebration. To put it succinctly, it’s a tart made with crust made from butter and lard, topped with cheese, tarragon, broad beans, and spinach in addition to the standard egg foundation. A few shrewd people are arguing that the spinach will make it mushy, while others are saying there aren’t enough eggs in the area (have you gone to M&S recently?). they’re available!); others claim that lard, being hog fat, isn’t suitable for many people (well, then, use bloody Stork).
I’m a little bit pro. Please excuse me while I go full Delia. The greatest pastry is made with a combination of butter and lard, but I’d use the standard ratio of 2:1 flour to fat—this has a little bit less fat. Moreover, I would overlook the milk in the recipe.
To achieve a richer and more flavorful batter, I use only cream. I agree with those who recommend using watercress instead of spinach. Good, broad beans.
But honestly, a quiche is a pretty safe bet. The Ur-quiche from Lorraine is just cheese and bacon, but it’s also incredibly tasty. Like all the best foods, it possesses the fundamental quality of simplicity.
However, the Coronation Q falls short of being considered a classic. Contrast this with the 1952 Coronation Chicken, which was served to 300 guests at the Coronation luncheon and whose success was determined by how long it lasted. I tasted Coronation Chicken yesterday in a sandwich shop in the Royal Opera Plaza.
The authentic dish was created by Rosemary Hume and is included in the Constance Spry Cookbook. It is quite amazing. Even though we could mock the curry powder in curry cream nowadays, when it’s prepared with freshly poached chicken and quality mayonnaise, it tastes great and is set apart, in Spry’s words, “by a delicate and nut-like flavor in the sauce.”
If time is of the essence, opt for the straightforward approach that typifies a great deal of English cuisine. If beef in Wellington is too pricey, few things compare to a well-made pork pie. How about these classic English recipes, like syllabub (how difficult is it to make a mistake with wine, sugar, and cream?) or a well-made trifle with the right custard?
This is our chance to rejoice in our mocked national cuisine. Enjoyment abounds. Alright, so some items are imports. The monarchy is just as Franco-German as quiche.
