If I make a favorite meal that does not quite please me, especially if it had been offered to special company, I might just itch to repeat it pretty quickly. That's the story behind this past Wednesday's quick return of chicken with coronation sauce to the Roediger House menu. I erred on the side of over-saucing it, perhaps, but with perfectly-steamed rice to serve it over, there was no crime committed.
"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.
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