Crawley Family Chicken Breasts with Caper Cream Sauce
Cookbook
Page 70
Cuisine: Other
Course: Main Courses
Reviews
1 reviews,
average rating 3.0 / 5
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This came out pretty well; the flavour of the dill didn't come through and next time I'd probably add it towards the end of the cooking time rather than using it in the marinade. I didn't fry the garlic for nearly as long as the recipe said (it would have been very, very well browned if I had).
Opposite this recipe is a chapter intro in which the author states that the palate-cleansing sorbet often served part-way though a formal Edwardian dinner was accompanied by cigars for the men. I'm curi... Read more
Opposite this recipe is a chapter intro in which the author states that the palate-cleansing sorbet often served part-way though a formal Edwardian dinner was accompanied by cigars for the men. I'm curi... Read more
1 comment(s)
bunyip
· 13 years ago
It will annoy you, it will annoy you... I've been reading the reviews on amazon.com and it's clearly an opportunistic bit of fan-fiction aimed at Americans who haven't the faintest idea about English food let alone English society of any period.
It is perhaps ironic that during the twenties and thirties it was American food that was all the rage with fashionable hostesses!
Interestingly there are no reviews at all on amazon.com.uk
I checked on porridge in Arabella Boxer's Book of English Food, an excellent and well adapted guide to upper-class cuisine before World War II, and you're dead right - even the well-off just made it with oatmeal, water and salt.