Tuesday 30 November 2004

"Your Majesty, Dinner is Served"
- Part II -

This week, we will continue looking at royal culinary preferences but will broaden the focus to include some other royal families, such as the current Danish royals and the Romanovs. We’ll also examine royal banquets which have changed substantially over time, at least in terms of food, if not in terms of protocol. At the end of the column, an addendum will list several royal recipes for you to try. As always, I hope to hear from any readers who have ventured into the kitchen with the recipe in hand.

THE WINDSORS

The Recent Decades

Dinner at Buckingham Palace, which was such an integral part of last week’s column, only goes up to 1965 but other royal chefs have come forward since that time to provide an inside peek into the British royals’ eating preferences. TV chef Gary Rhodes spoke on a show called “All the Queen’s Cooks” about his time at Buckingham Palace. According to Rhodes and the program,

The Queen apparently favours plain food, such as lamb cutlets or roast beef, with bread-and-butter pudding or ice-cream to follow. All the Queen's Cooks claims that the Queen dislikes spicy food and tomato pips, which are said to get stuck in her teeth.

Taking afternoon tea - which consists of scones, potted shrimps, thin cucumber sandwiches without the crusts and a special royal blend of tea - is one of the Queen's favourite pastimes.

The programme says the Queen takes tea strong with a few drops of milk, and, as an aperitif, she likes a dry martini, stirred not shaken, and finished with a twist of lemon.

Rhiannon Edward, “Martinis and cuppas – the Queen’s delights revealed,” The Scotsman (August 3, 2004), at http://news.scotsman.com/topics.cfm?tid=642&id=888352004

The Queen’s eating preferences caused a slight international fuss back in 2000 when she was visiting Rome and the Vatican. As a general rule, the Queen’s household always warns foreign hosts of “the royal likes and dislikes. The requirements - which typically ban mauve flowers, duvets and foreign mineral waters - provide a rare insight into Her Majesty's tastes.” See, “Right Royal Requirements,” BBC (October 10, 2002) at http://news.bbc.co.uk/1/hi/uk/965079.stm

I have no idea why the Queen dislikes mauve flowers or duvets but it’s quite easy to understand her issues with other items. At the time of the Italian visit, the Palace reportedly sent orders that nothing with garlic was to be included on the menu. In fact, the kitchens of Rome's Quirinale Palace, where the Queen was to stay for two nights, were allegedly “informed that Her Majesty will not tolerate ‘long pastas’ such as spaghetti, ‘messy’ tomato sauces or blackberries and raspberries.” See, “Cooking for the Queen: The unique demands of a royal palate,” http://archives.cnn.com/2000/WORLD/europe/10/10/queens.dinner/ 

The Italian papers got hold of the request and had a field day:

Il Messaggero reported that "her majesty's antipathy for 'boorish' garlic and onion is well known and detected a symmetry with the rightwing opposition leader, Silvio Berlusconi, who also apparently hates "these plebeian, intrusive breath problems.' The newspaper's culinary expert, Giacomo A Dente, also reported that the palace wanted spaghetti and other long pastas kept off the menu -because of the danger of undesirable splashes of sauce- as well as all forms of seafood, strawberries and wild berries: 'those berries so dear to the majority of the Queen's subjects'.

See, "Italians feast on royal fear of garlic," The Guardian, (October 11, 2000) at
http://www.guardian.co.uk/monarchy/story/0,2763,380437,00.html

Other papers followed suit with equally hyperbolic claims. Buckingham Palace was forced to respond with the common-sense statement that Her Majesty was merely considering others: “If you are going to be meeting people you don't want to be breathing garlic fumes over them.”  Id.  

There are practical considerations involved as well.  The royal entourage likes progress to run smoothly, “free from the disruptions of gastronomic indisposition.” See, “Right Royal Requirements,” supra. Hence the ban on shellfish, rare meat, foreign water and any food that is too spicy or exotic. “Yet the Queen is not averse to trying out new taste sensations. On a visit to China in 1986, she ate slimy sea cucumber - although suitably bland for the royal palate, it is a delicacy that requires a dab hand with chopsticks.” Id.

If the Queen is willing to try a slimy sea cucumber, I think it’s clear that her issues with something as simple as garlic stem from thoughtfulness. As royal watchers and commentators have often noted, the Queen is always sensitive to other people’s situations.

For example, she’s very different from her royal ancestor, Queen Victoria, who ate at lightening fast speed and, as a result, ended meals before some people had really begun. “This was bad luck if you were her dining companion as protocol dictated that the plates for each course be cleared as soon as Her Majesty's palate was sated. As William Gladstone, the Liberal prime minister, chewed each mouthful 32 times, he often left the royal table famished.” Caroline Davies, “Royal kitchen tours offer a taste of the past,” The Telegraph (30/9/2003) at http://babyurl.com/JtR3uN. In fact, Victoria ate so fast that more than one aristocrat who frequented her court ate dinner ahead of time because, otherwise, there was simply no chance to have enough sustenance to withstand the long hours of ceremony.

In that sense, Victoria was a lot like Napoleon who drove his Imperial Court to distraction with his hasty manners. Napoleon loved to eat with his fingers, but most of all, he loved to eat quickly. Like Queen Victoria, Napoleon had little interest in food and would practically inhale his meals in a few minutes.  He was so extreme that Empress Josephine would insist that the royal meal continue long after Napoleon had gulped down his food and left, even though – technically – the meal was supposed to be over once the Emperor finished.

In contrast to both Queen Victoria and Emperor Napoleon, the current Queen is known for playing about with bits of food on her plate for hours so that everyone has a chance to finish. She also prefers small portions, unlike her predecessor and namesake Elizabeth I, “who would use a peacock feather to make herself vomit between courses so as to create space for more food.” See, “Cooking for the Queen: The unique demands of a royal palate,” http://archives.cnn.com/2000/WORLD/europe/10/10/queens.dinner/ 

In terms of drink, the Queen tends to stick to a glass or two of wine, and mineral water, of which she will only drink Malvern Water (she always takes a supply of it with her whenever she travels).  Id.  One of her favorite wines seems to be Brunello di Montalcino. See, “Italians feast,” supra, at http://www.guardian.co.uk/monarchy/story/0,2763,380437,00.html. The vineyard produced extremely earthy and smoky wines.   If the name means nothing, then think of the richest, earthy, peaty and leathery wines from such comparable varietals like Cote du Rhone, Petit Syrah, Shiraz, or even a powerful, high burn, Zinfandel.

Other than a few select wines, Her Majesty also likes a martini, although it’s unclear if she prefers it made with gin (like the Queen Mother) or vodka. In contrast, Prince Philip prefers a tanker of lager beer or a gin-and-tonic. Dinner at Buckingham Palace, (Ed. Paul Fishman & Fiorella Busoni, Metro Publishing 2003), at p. 31.  Neither one seems to be too fond of champagne. Id.

Royal Coronations

The differences between various British monarchs can be seen in the food chosen for their coronation banquets, as well as that served at street parties marking the occasion. 

When the Prince Regent ascended the throne as George IV in 1820, the banquet was incredibly elaborate.  The new King absolutely adored food and, at this point, was said to weigh more than 23 stone or over 320 pounds. For just one of his banquets as Prince Regent, he had the famous chef Car�me serve over a 100 dishes in 36 courses. His coronation banquet was equally extravagant:

The Coronation Banquet for three hundred guests at Westminster Hall was served by a procession of household Officials and Gentlemen Pensioners. Some of the dishes served were: soups including turtle, salmon, turbot, and trout, venison and veal, mutton and beef, braised ham and savoury pies, daubed geese and braised capon, lobster and crayfish, cold roast fowl and cold lamb, potatoes, peas and cauliflower. There were mounted pastries, dishes of jellies and creams, over a thousand side dishes, nearly five hundred sauce boats brimming with lobster sauce, butter sauce and mint. The peers and bishops having had nothing to eat since breakfast turned to their plates with relish. The guest's wives and children could only look on from the galleries built for the occasion. One peer at least tied a capon in his handkerchief and tossed it up to his famished family.
http://www.georgianindex.net/coronation/Coronation-GeorgeIV.html

In total, there were 20 first courses, 22 main courses and 31 desserts. http://www.royal.gov.uk/output/page2227.asp And, of course, the thousand side dishes!

When William IV succeeded George IV to the throne, things changed drastically.  The court returned to the simple, very Germanic style of George III.  Extravagance was rejected, and so too was fancy French cooking. In fact, Queen Adelaide dismissed all the French chefs and instituted “more homely English cooking. Lord Dudley, a guest of both Kings at the Pavilion, complained that with Queen Adelaide as host ‘you now get cold p�t� and hot champagne’.” http://tinyurl.com/69kd6

When Edward VII ascended the throne in 1902, the Boer War had just ended and the country was in the mood to celebrate. More than 450,000 people were fed in the streets on Coronation day, possibly with “Carbonadde Flamande” which was a dish of stewing steak, onions, and beer in a butter sauce. The Coronation Cookbook, (April 24, 2002) BBC, at http://news.bbc.co.uk/1/hi/programmes/breakfast/1947639.stm

At the coronation banquet, however, it was French food all the way.  As we saw last week, Edward VII loved good food and he had a special fondness for sophisticated foreign dishes. At his banquet, the menu consisted of “Jambon D'espagne a la basque (Spanish ham) and Fillet de Truites a la Russe, trout with caviar in a hollandaise sauce.” Id.

When George V ascended the throne, “the Street parties of 1910 were of the ‘cold meat tea’ variety but many of the dishes then are still enjoyed today - boiled bacon, pickled onions, bakewell tarts.” Id.  There was also banana jelly, iced buns and blancmange. Id. The one thing all these dishes have in common is that they are simple, basic British fare and, in that sense, they are symbolic of the King’s personal style and preferences.

Just as George V avoided fancy French dishes so too did King George VI. At his coronation banquet in 1937, his love of British fare shines through: rather than Spanish ham or Russian style trout with caviar, there was simple Scottish Salmon, followed by chicken in a rather plain sauce. Id.

The Queen's Coronation

Queen Elizabeth had two banquets for her coronation but both were very simple. Rationing was still in effect in Britain but, equally important, the Queen liked simple food. Scottish salmon was once again featured on the menu, but the main course was grilled steaks, albeit steaks garnished with quarters of artichoke hearts tossed in butter with cocotte potatoes and slices of truffle. There was also a simple souffl� named after Princess Anne but not much more. Id. There certainly wasn’t the vast number of dishes featured at one of King Edward VII’s average dinners. And the Royal Family was obviously galaxies away from the extravagance of the Prince Regent.

The public or street parties celebrating the Queen’s ascension must have been quite something. According to the Royal Family’s official website, “[t]he Ministry of Food granted 82 applications for people to roast oxen, if they could prove that by tradition, an ox had been roasted at previous Coronations - a welcome concession in a country where the meat ration was two shillings a week.” http://www.royal.gov.uk/output/page2333.asp

Oxen notwithstanding, most people probably ate the now famous Coronation Chicken -- chicken with an apricot mayonnaise sauce featuring a hint of curry. The dish is usually attributed to Constance Spry, an English flower arranger and cookery author who also advised the Ministry of Works on floral decorations for the Coronation. “Popular lore has it that Spry hijacked the recipe from its similarly rich’n’spicy royal relation, jubilee chicken, prepared for the silver jubilee of George V in 1935, which mixed the chicken in mayonnaise and curry.” Jim Gilchrist, “Another Thing; Coronation Special,” The Scotsman (2/6/2003) at http://news.scotsman.com/topics.cfm?tid=885&id=612742003

In reality, however, it seems Rosemary Hume of the Cordon Bleu Cooking School in London was behind the recipe which went on to appear in the famous Constance Spry Cookery Book of 1956. Id. It is thought Hume drew on a recipe by 19th-century cookery guru Mrs. de Salis, of chicken with curry powder and apricot butter. Id.

Whomever invented the dish, it has now become an ubiquitous part of the British culinary scene, and can be found everywhere from society weddings to the corner sandwich shop. Id. A copy of very simple recipe can be found at the end of the column, although you might want to consider the words of one commentator: “Numerous upstarts over the years have included almonds, raisins and cr�me fra�che, while one current version has chicken breasts tossed in Kerala aioli. Others lace it with saffron and the odd subversive red chilli. Upending a jar of salad cream over your fragmented fowl and stirring in curry powder just isn’t on.”  Id.

The Queen's Golden Jubilee

The Queen’s Golden Jubilee celebrations in 2002 were meticulously planned out and the food was no exception. In fact, Her Majesty personally chose the dish that would become known as Golden Jubilee chicken. The recipe was the result of a competition for chefs from all the Royal palaces. “The chefs were challenged to come up with a dish that could be cooked in large quantity, eaten cold with a salad and appeal to as many differing palates as possible. The initial entry of ten was whittled down to a final two, which were tasted personally by The Queen. She chose the dish cooked by Head Chef Lionel Mann as the eventual winner.” http://www.tiscali.co.uk/events/2002/goldenjubilee/features/cchicken_goldenjubilee.html

The Queen’s choice was a dish of cold chicken with a fresh, tangy dressing made from cr�me fra�che, ginger and lime. A copy of the recipe can be found at the end of the column.

Jubilee Chicken became the centerpiece of the food catered to the public for the concerts at Buckingham Palace. Each ticket holders was given a hamper which included everything needed for a three-course meal, including a plastic champagne flute. Id. The starter was a smoked salmon wrap. The main course was Chicken Jubilee with a pasta salad. It was followed by strawberries and cream. But there was more.

Each hamper also contained half a bottle of Lanson champagne, a bottle of mineral water, Walkers shortbread, and Duchy Originals biscuits made from organic wheat and oats grown mainly on the Prince of Wales' Home Farm at Highgrove. Cadbury's provided squares of chocolate and a miniature book of coronation photos. Id.

THE DUTCH, NORWEGIAN AND DANISH ROYAL FAMILIES

Information on the culinary preferences of other, modern royals families is hard to find. One reason is that the press in many European countries is far less intrusive than the British media. Another reason is that many European monarchs seem to be much more indifferent about what they are served.

For example, Queen Beatrix of the Netherlands rarely makes food requests when traveling abroad:

"She tends to keep her likes and dislikes to herself," says Hans Kamp, of the Royal Netherlands Court, "Although I honestly can't think of any type of food she doesn't like. We generally leave it to the country she is visiting to decide what food they are going to serve."

"Cooking for the Queen,"" supra, at http://archives.cnn.com/2000/WORLD/europe/10/10/queens.dinner/

The same goes for King Harald of Norway. According to a spokesman from the Norwegian embassy, the Norwegian royals “basically … eat what they get.” Id.

Back home, however, it would appear that the King prefers Norwegian dishes with a slight French twist. Take for example, the menu for the banquet before Crown Prince Haakon’s wedding: “The dinner menu had a classic Norwegian theme, and reflected the coming autumn season. An appetizer of trout roulade with ocean crayfish and herbs was followed by the main course - roast filet of veal with forest mushrooms, baby carrots, spinach and sugar peas served with a mille feuille of peppers, squash and ch�vre. The feast was topped off with a dessert of wild strawberries marinated in white wine syrup and a vanilla-praline parfait.” http://www.aftenposten.no/english/local/article183181.ece

The French influence is probably most pronounced at the Danish court. Queen Margrethe’s consort, Prince Henrik, is French and very knowledgeable about culinary matters. According to the Master of the Royal Household, he’s “got a real knack for food and wine.” http://www.cphpost.dk/get/77882.html Thus, when Crown Prince Frederik married Mary Donaldson earlier this year, it was Prince Henrik who decided what was going to be on the banquet menu.   The dishes were Danish in origin but the French influence and style is evident, as the following menu should make clear:

Timbale of Shellfish from the Nordic Seas
Sea Urchin Sauce
*
Roast Venison from the Royal Forests
Rissole Potatoes from Sams�
Peas � la Parisienne
Saut� Mushroom and Morel Sauce
*
Vol-Au-Vent Perfect Union
White Danish Asparagus and Bornholm Chicken with a Sprinkling of Apple Cider
*
White Chocolate D�lice
Crown Prince and Crown Princess

http://kongehuset.dk/artikel.php?id=61127

Prince Henrik’s involvement in the Royal Family’s culinary preferences extends beyond just his son’s wedding banquet. Due to his gastronomic expertise, it is said that the Prince Consort, not the Queen, decides what will be served at the family’s dinner table. He is provided with a selection of menus and makes the final determination. Prince Henrik also plays a role in the choice of wines. He owns his own vineyard in the famous Cahors region of France and his wines are featured heavily at royal banquets and the general dinner table. 

THE RUSSIAN IMPERIAL FAMILY

One of Catherine the Great's favorite things to eat was “Sturgeon & Champagne Soup.” There is an amusing story associated with this extremely expensive and elegant dish which required a whole fillet of sturgeon per person.

According to legend, the Empress had planned a visit to one of her lovers, Count Potemkin, at a time when no sturgeon was to be found in all of Moscow. Potemkin was in a panic because he knew of the Empress’ passion for the soup, but he was not one to give up easily. He found a cunning fishmonger who somehow managed to provide him with enough fish for the recipe. But it cost Potemkin dearly. To pay for it, he had to give up a painting which he'd recently purchased for 10,000 rubles. Darra Goldstein, "� la Russe: A Cookbook of Russian Hospitality," (Random House 1983).

The original recipe may be too expensive for most people to make today but an affordable version is possible if you replace sturgeon with another white fish. For those who are interested, a copy of the recipe can be found at the end of the column.

Catherine the Great’s favorite soup is extremely revealing. Its extravagant sophistication can be seen as a symbol for her entire reign. The royal court under Catherine was extremely sophisticated and French in orientation; money was not an object and appearance was everything. Following Catherine’s lead, every noble family who could afford one had a French chef. Food costs at imperial balls were of no concern, family fortunes would be squandered on a single feast, and tables literally buckled from the weight of their splendor.

Subsequent tsars continued the trend. The royal court was obsessed with following the French style in all matters of fashion, decor and food. It’s not surprising, therefore, that Tsar Alexander I hired Antonin Car�me from the Prince Regent. Car�me was probably one of the most important master chefs ever to live, the creator of French “haute cuisine,” and a genius who cooked for almost every powerful royal in the 19^th century. (See, Pandora article “Food Fit for a King (Literally!),” in the archives, for more on Car�me and royal cooking.) When Car�me died, the Tsar Alexander I mourned his passing in a way that probably no Tsar has ever done for a servant.

Tsar Nicholas II continued the traditions established by his predecessors, which included serving dishes first created under Catherine the Great. Hundreds of people worked in the royal kitchens. The latter was located in a building entirely separate from the palace, until 1902 when, eventually, an underground tunnel was built to connect the two establishments and to facilitate service. Bob Atchison, “History of Royal Dining,” (hereinafter simply referred to as “History of Royal Dining”) at http://www.alexanderpalace.org/palace/tsartable.html.

The Imperial Table must have been impressive to behold. It was set with silver, gold, porcelain, crystal and huge flower arrangements from the Imperial Greenhouses. The silver dated back to Catherine the Great; the china came from the Imperial Porcelain Factory, was marked at the bottom with a cipher of the year and the name of the current monarch, and was checked for even the smallest imperfection. Those pieces with the minutest chip or flaw were smashed. The waiters were always men who were selected for their height, good looks and breeding.  

It was a prestigious position as far as Imperial servants were concerned for it involved daily service upon the person of the Tsar himself. Only the most senior of waiters could be permitted to serve the Tsar and his family and these men were attached permanently to each member of the family. They travelled with them from palace to palace and were not attached to any particular building. The Russian seniority system meant that sometimes the most august waiter was also the oldest. Nicholas suffered in silence with an old waiter he had inherited from his father. The poor man had failing eyesight and Nicholas carefully supported the faithful servant's arm while he poured the wines for want of mishap.

"History of Royal Dining," supra, at
http://www.alexanderpalace.org/palace/tsartable.html

For the most part, daily meals at the last Romanov court seem to have been much less elaborate or extravagant than those at other royal courts of the same period, notably the British court under Queen Victoria or Edward VII. That’s not to say that they were abbreviated, miserly affairs; they weren’t. It simply means that Queen Victoria and King Edward VII went to unmatched extremes in setting a royal table.

The trend towards simplicity which we saw with the British Royal Family was repeated with the Romanovs. The extravagances of Peter the Great or Catherine the Great had given way to much simpler meals by the time you got to Nicholas II:

At the last Romanov court, meals were served in three to four courses and started immediately. "The Tsar did not request special foods to be served. Ever since childhood he had been taught to accept and eat was placed before him without question. His menus were selected by court officials and the chef who were generally familiar with his tastes. Aleksandra's meals were prepared and served separately. She was on a special diet established by her doctors and was usually a vegetarian."
Id.

The royal dinner might have been simple but it was long and there seems to have been an incredible quantity of food. The meal began with hors d'oevres, called zakuski in Russian, which were usually served in the adjoining Portrait Hall, or sometimes in the Small Library. Id. Zakuski were served either buffet style, standing up, or by waiters with rotating trays and were a complete meal in and of themselves. They consisted of many appetizers, including German salads, rare caviars, mushrooms and other dainty delicacies- all washed down with various kinds of vodkas.  Id.

After the Zakuski, the real dinner began:

The first course was a soup, generally a rich cream soup with small meat pies. Then followed an intermidiate [sic] course of fish. People who knew Nicholas say he loved oysters, but there is no record of them being served at meals. Perhaps they were part of the zakuski. The fish dish served most often was Dviena sterlet in champagne sauce. Next came a course of chicken in rich sauces followed by another course of either beef, mutton or ham. This course could also be game, such as pheasant, wild goat, duck or partridge.
Id.

Throughout the meal, many different sorts of wines were served. The Tsar preferred Madeira or port with his soup but would switch to wine for subsequent courses. All the wines “were served in special bottles adorned at the winery with the Imperial crest and Tsar's monogram - or in crystal carafes. The Tsar's wine cellar was exceptional and the court anticipated the rare occasions when a rare vintage was served.” Id.

After dinner, the Imperial Family withdrew to the Portrait Hall where coffee was served. Tables were piled high with “chocolates, delicate sponge cakes of different sorts and shapes, and candies made in the Imperial confectionery.” Id. Brandy, cognac and liqueurs were also available on adjoining tables. It’s even been said that Coca-Cola made its way into the palace! Id.

When the Tsar left the room, the meal was officially ended:

There was no lingering about and sipping one's coffee or going back for another serving of torte before leaving. Servants immediately began to remove everything as soon as the Tsar was gone. Enormous amounts of food were prepared and there was usually lots left over. According to tradition whatever was left could be sold by the kitchen staff and the money earned was their own. Crowds sometimes gathered at the palace kitchens awaiting the potential leftovers from the Tsar's tables. The customers included members of the highest aristocracy.
Id.

The Tsar’s favorite foods were French. According to the historian Robert K. Massie, he enjoyed pig with horseradish, cabbage soup and buck wheat with broiled fish or fruit. Nicholas and Alexandra, (New York 1967).

He is also reported to have loved “Salade Olivier,” or, as it’s more commonly known now, Russian Salad. This dish was said to be his favorite hors d’oevre. It was named after his French chef, Olivier, who escaped Russia when the Revolution took place. He became a successful restauranteur and re-named the salad “ � la Russe” in honour of his late employer. “Based on peas, carrot cubes, potato cubes and mayonnaise and served in virtually every restaurant in Germany and nearly every French bistro and brasserie, ‘Russian salad’ is probably one of the world's best known side dishes.” Rogov’s Ramblings, “Salade a la Russe,” at http://www.stratsplace.com/rogov/salade_russe.html It was also served at street parties during George V’s coronation. A copy of the recipe can be found in the Addendum to this column, along with recipes for other Romanov favorites. 

Until next week, happy cooking and bon appetit…

* * *

ROYAL RECIPES

You will find below 10 recipes, ranging from Romanov favorites to the Queen’s Golden Jubilee chicken and the Plum Pudding made for Queen Victoria’s Christmas Dinner in 1899. I’ve reproduced many of the recipes almost exactly as I’ve found them. On occasion, only the American measurement system is used, as opposed to the European metric system. Or vice-versa. Readers who would like to try their hand at cooking can convert the measurements at http://convert.french-property.co.uk/ or http://www.onlineconversion.com/weight_common.htm.  If you choose to make one of these dishes, I’d love to know how it turns out and whether you enjoyed it, so don’t hesitate to write to me.

1 - The Queen's Coronation Chicken

Ingredients:
Chicken - 1 x 2.3 kg (5 lb), poached
Vegetable oil - 1 tbsp
Onion - 1 small, finely chopped
Curry paste - 1 tbsp
Tomato pur�e - 1 tbsp
Red wine - 100 ml
Bay leaf - 1
Lemon - �, juice only
Apricot halves - 4, drained, finely chopped
Mayonnaise - 300 ml (� pint)
Whipping cream - 100 ml (4 fl oz)
Salt and pepper
Watercress - to garnish
Serves 8

Directions:
1.    Skin the chicken and cut into small pieces.
2.    In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer, uncovered, for about 10 minutes until well reduced. Strain and leave to cool.
3.    Pur�e the chopped apricot halves in a blender or food processor or through a sieve. Beat the cooled sauce into the mayonnaise with the apricot puree.
4.    Whip the cream to stiff peaks and fold into the mixture. Season, adding a little extra lemon juice if necessary.
5.    Fold in the chicken pieces, Garnish with watercress and serve.

http://www.tiscali.co.uk/events/2002/goldenjubilee/features/cchicken_jubilee.html

2 - The Queen's Golden Jubilee Chicken

Ingredients:
4 chicken breast fillets, about 18 oz (500g) in total
Salt
Freshly ground black pepper
Freshly grated nutmeg
2 tbsp olive oil
Bunch flat leaf parsley
1 lime quartered

For marinade:
Half lime, juiced and zest grated
3cm fresh root ginger, peeled and grated
1 clove crushed garlic
1 shallot, finely chopped
2 tbsp olive oil
For dressing:
3fl oz (100ml) creme fraiche
6 tbsp mayonnaise
Half lime, juice and zest grated
2in (5cm) piece fresh root ginger

Directions:
1.    Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
2.    To make dressing, place cr�me fra�che, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavours to develop.
3.    Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting tin. Drizzle over olive oil.
4.    Roast in oven (pre-heated to 190 degrees Celsius/375 degrees Fahrenheit/Gas Mark 5) for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
5.    Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.
http://www.tiscali.co.uk/events/2002/goldenjubilee/features/cchicken_goldenjubilee.html

3 - The Romanov's Cream of Asparagus Soup
Served to Empress Alix on the celebrations for her Name Day in 1897.  The following recipe has been copied verbatim as found:

"Clean asparagus and cut it into small slices; melt butter in a saucepan, put flour and pepper into it. While stirring it pour some chicken broth and wait until it boils. Put asparagus into the broth and leave it on fire for some time, then strain it, run the sediment though a mincing-machine, rub it through a sieve and mix it with the broth, add some cream and warm it on fire.

For 4 persons: 500 grams of fresh, frozen or canned asparagus, 6 table full-spoons of butter, 4 table spoon-fuls of onions cut into small pieces, 2 table spoonfuls of wheat flour, one eighth of freshly ground pepper, 2 small glasses of chicken broth, 2 glasses of 10% cream."

Bob Atchison, " Alexandra's Namesday - 1897", at http://www.alexanderpalace.org/palace/tsartable2.html

4 - Catherine the Great's "Sturgeon Soup with Champagne"
In Imperial Russia, a whole fillet of sturgeon was placed in each soup bowl and the broth poured over it. Diners sipped the broth and then ate the fish with knife and fork. The recipe below is a more economical version and can be made cheaper still by replacing sturgeon with another white fish.

Ingredients:
3 cups basic Fish stock
1 lb fresh sturgeon, trimmed and cut into cubes
chopped scallions
Lemon slices
1 cup champagne
Salt and pepper to taste

Directions:
"Place the fish stock and the cut-up sturgeon in a stockpot and bring to a boil. Simmer gently for about 10 minutes, until the fish is cooked. Pour the champagne into the fish soup and just barely heat through. Ladle the soup into individual bowls and garnish each with some thin lemon slices and chopped scallions."

(Taken from � la Russe: A Cookbook of Russian Hospitality, supra, at 63-64.)

5 - "Mayonnaise de Homard"
This dish was served at the Coronation Banquet for King George VI and the Queen Mother on May 10, 1937. The recipe serves 4. It seems a bit confusing and isn’t explained very well, but it has been copied verbatim from the Royal Family’s official website.

Ingredients:
1.6 kg Lobster
0.14 pt Mayonnaise
1/10 bunch Chives
0.06 pt Vinaigrette
0.4 each Round Lettuce
2 Medium Eggs
0.1 each Cucumber
0.4 each Raddichio Lettuce
Salt and Pepper for seasoning

Directions:
Boil lobster for 20 minutes, cool and shell meat. Marinade in chive vinaigrette, drain and combine with mayonnaise then build on a dish. Garnish with lettuce and cucumber.

http://www.royal.gov.uk/output/page2227.asp

6 - Russian Palace's Vegetable Borscht
The source for this recipe is Roza Gorenuk, whose grandfather cooked for Tsar Nicholas II and, in fact, made this very dish for him:

Ingredients:
1 tablespoon Vegetable oil
1 and � cups of finely chopped onion (essentially,1 large onion)
5 medium beets
� cup chopped carrot (essentially 1 small carrot)
5 teaspoons Tomato paste
16 cups of chicken stock
2 large potatoes
1 medium cabbage head
1 cup green bell pepper, chopped
3 tablespoons Sugar
1/3 cup freshly squeezed lemon juice
1 teaspoon Salt
� teaspoon ground black pepper
1 Clove garlic; minced
1 teaspoon fresh Dill; chopped

Directions:
1.    Peel and julienne raw beets to yield 4 cups. Peel and cube potatoes to yield 2 1/2 cups. Finely chop cabbage to yield 6 cups.
2.    Heat oil in a large skillet over medium-high heat. Add onion and saute until browned, about 5 to 7 minutes. Add beets and carrot. Saute, stirring constantly, for 10 minutes. Stir in tomato paste. Remove from heat and set aside.

3.    In a large stock pot, bring chicken stock to a boil over high heat. Add potato and cook for 3 minutes. Add cabbage and continue boiling for 5 minutes.

4.    Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt and black pepper. Reduce heat to a simmer and cook for 15 minutes. Remove from heat. Stir in garlic and dill. Serve hot.

(Recipe taken from http://www.recipeusa.org/Ethnic/Russian/Russian%20Palace%20Borcht%20%2013567.htm )

7 - "Salad Olivier" or "Salade � La Russe"

Ingredients:
1/2 kilo roasted chicken meat, cut in small cubes
4 medium boiled potatoes, cooled, peeled and sliced
4 hard boiled eggs, cut in eighths
2 half-sour pickles, sliced thinly
3/4 cup mayonnaise
1/2 cup sour cream
salt and pepper
6 - 8 hearts of lettuce
2 tomatoes, cut in wedges
16 green olives
2 Tbsp. capers

Directions:
In a mixing bowl combine the chicken, potatoes, eggs and pickles. Fold in the mayonnaise and sour cream, season to taste and mix gently but well. Serve the salad on a bed of the lettuce hearts and garnished with the tomatoes, olives and capers.

(Taken from Rogov's Ramblings, "Salade a la Russe," at http://www.stratsplace.com/rogov/salade_russe.html.)

8 - The Tsarina's Cream
It’s unclear if this dish was created for a specific Tsarina and, if so, which one. Darra Goldstein, editor of “Gastronomica: The Journal of Food and Culture” and the author of a Russian cookbook, includes it in her section of classic dishes under the Tsars. By her account, the dish is said to be so “divine” in its flavour that “some people call it pishcha bogov, ‘food of the gods.’” Darra Goldstein, � la Russe, supra.

Ingredients:
1 package unflavoured gelatin (1/4 ounce)
� cup water
2 cups heavy cream
� cup + 2 tablespoons confectioners' sugar
� teaspoon almond extract
1 � teaspoons rose water
5 tablespoons Maraschino liqueur
� cup unsalted, chopped pistachios -- or - � cup lightly toasted, blanched sliced almonds
Green food colouring

Directions:
1.    Soak the gelatin in the � cup of water, then heat gently until the gelatin dissolves.
2.    Whip the cream just until it begins to form soft peaks. Then beat in the dissolved gelatin, which has cooled somewhat, and the confectioners' sugar, almond extract, rose water and Maraschino liqueur. Fold in the nuts.
3.    Then add 2-3 drops of green food colouring, to tint the mixture pale green. If, with all the beating and folding, the cream is still not in stiff peaks, give it a few more turns with the whisk.
4.    Turn the mixture into a 1-quart mold or 6 individual molds. Sprinkle some chopped pistachios on the top. Chill for several hours before serving.

(Taken from � la Russe: A Cookbook of Russian Hospitality, supra, at 116.)

9 - Strawberries Romanov
This simple dish was originally created by my beloved Car�me. It was originally made for Czar Alexander I using cream and, possibly, meringues. Modern versions often include ice cream and omit the meringues. The following recipe is from Darra Goldstein and seems to be the most historically accurate. For a simpler version, omit the sections dealing with the meringue. If possible, choose medium-size strawberries for this dish instead of the huge ones. If they are very big, you might consider cutting them into pieces.  The following recipe serves 4.

Ingredients:
1 pint strawberries, hulled
2 tablespoons sugar
� cup Cointreau or Triple Sec [My Note: Grand Marnier is another favorite liqueur used in this recipe ]
2 tablespoons freshly squeezed orange juice
1/8 teaspoon cream of tartar
� cup sugar
� cup heavy cream
1 tablespoon confectioners' sugar

Directions:
1.    Place the strawberries in a bowl and toss them with the 2 tablespoons of sugar. Mix together the liqueur and orange juice. Pour over the berries and leave them to macerate (or soak) for 2 hrs at room temperature.
2.    For the Meringues: Beat the egg whites with the cream of tartar until they begin to hold soft peaks. Gradually beat in the � cup of sugar, beating until a thick meringue has been formed. Pre-heat the oven to 275 degrees F. Line a baking sheet with aluminum foil and grease the foil. With a spoon, make 8 rounds of meringue on the sheet, flattening the centers slightly with the bowl portion of the spoon. Bake for 1 hr, or until lightly browned. Remove to a rack to cool.
3.    To serve the dessert, whip the cream with the confectioners' sugar. Place a generous portion of soaked strawberries on top of each meringue round. Top with whipped cream.

(Taken from � la Russe: A Cookbook of Russian Hospitality, supra, at 118.)

Emeril Lagasse's version:
The famous chef, Emeril Lagasse, has a modern version of the dish that is extremely simple. It's not "Strawberries � la Romanov" the way the Tsars had it and, strangely, it fails to include the one step that is fundamental in every other version of the recipe: soaking the strawberries in liqueur. The step is important because it infuses the strawberries with the subtle taste of orange liqueur. As a result, every bite of the fruit includes a fusion of tastes. Nonetheless, Emeril's version is easy to make and, for that reason, may be of interest to readers.

Ingredients:
6 ounces vanilla ice cream, softened
1/2 cup sour cream
1 cup sweetened whipped cream
Orange flavored liqueur, like Brandy, Cointreau or Grand Mariner, to taste
2 cups rinsed, hulled strawberries
Mint leaves, for garnish
Shaved chocolate curls, for garnish

Directions:
Mix ice cream, sour cream and whipped cream together and slowly add alcohol to taste, adjusting flavoring to your liking. Divide berries between 2 glasses and spoon cream mixture over. Garnish with mint and chocolate.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14243,00.html

10 - Queen Victoria's Christmas Plum Pudding

Ingredients for the Plum Pudding:
3/4 lb. raisins
3/4 lb. currants
1/2 lb. candied orange, lemon and citron
1 1/4 lb. chopped beef suet (or shortening)
1 lb. flour (2 cups)
3/4 lb. moist sugar
4 eggs
3 gills of milk (1 1/2 cups)
Grated rind of two lemons
1/2 oz. nutmeg, cinnamon and cloves
1 glass of brandy (1/4 cup)
Pinch of salt

Ingredients for the German Custard Sauce:
4 egg yolks
2 oz. pounded sugar (about 1/4 cup)
1 glass of sherry (about 1/4 cup)
Orange or lemon peel, rubbed on loaf sugar
Very little salt

Directions:
1. Mix the above ingredients thoroughly together in a large basin several hours before the pudding is to be boiled; pour them into a mould spread with butter, which should be tied up in a cloth. The pudding must then be boiled for four hours and a half; when done, dish it up with a German custard sauce over it.

2. German Custard Sauce: Whisk this sharply over a very slow fire, until it assumes the appearance of a light frothy custard.

(Taken from http://www.razzledazzlerecipes.com/christmas-desserts/plum-pudding.htm which cites as a source: "Royal Insight Collection, from Queen Victoria's Christmas Dinner at Windsor Castle, 1899.")

-