The Monday evening meal was thanks to a recipe in a book given to me by my father-in-law: chicken with coronation sauce. Not originally created to be a warm sauce, but it sure is a fine dish when served over rice.
[Editor's Note: There is a pretty good stretch of Roediger House meals in the early days of the new kitchen for which there are no pictures and no blog entries. I still wanted them to be recorded, as long as the blog serves that purpose so well, so I made haphazard and random efforts in 2011, early 2016, and mid-2024 to at least post what those meals were on the proper dates.]
"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155. Recipe is a variation on "Coronation Chicken," created by Constance Spry and Rosemary Hume for the 1953 Coronation of Queen Elizabeth II.
No comments:
Post a Comment