When I sat down Wednesday night to make the blog post for that evening's dinner, featuring our bastardized but much loved version of chicken with coronation sauce, I was surprised that I hadn't made this house favorite since last May. For the three of us at the table that night, it proved filling and fulfilling, delicious and delectable, and well-suited to that most pleasant evening on a day when the high got up to 73°F.
I think the homeshopping bluebirds enjoyed the lovely afternoon:
"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