Crawley Family Chicken Breasts with Caper Cream Sauce

Page 70

Cuisine: Other | Course Type: Main Courses

(1 review)

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Recipe Review

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 curious to know what source she got this from since it strikes me as complete nonsense.

I must not let this book annoy me. I must not let this book annoy me. I must not let this book annoy me ...

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Comments

bunyip - 16th April 2013
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.

(edited 16th April 2013) 

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