The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Mrs. Patmore's Christmas Pudding - More Than 150 Recipes from Upstairs and Downstairs PDF
Preview The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Mrs. Patmore's Christmas Pudding - More Than 150 Recipes from Upstairs and Downstairs
The Unofficial DOWNTON ABBEY COOKBOOK from LADY MARY’S CRAB CANAPÉS to MRS. PATMORE’S CHRISTMAS PUDDING More Than 150 Recipes from UPSTAIRS AND DOWNSTAIRS Emily Ansara Baines This book is unofficial and unauthorized. It is not authorized, approved, licensed, or endorsed by Carnival Film & Television Ltd., its writers or producers, or any of its licensees. For my parents. Acknowledgments As always, infinite love and thanks to my friends and family. Jenine and Kevin Baines are the most supportive and loving parents a girl could ask for, and my brother, Christopher, is so wise. I possess never-ending gratitude for the love of my life, Nicholas Stefanovich, who managed to keep me on track and smiling — my love for you knows no bounds. Special thanks to the rest of the Baines, Bsharah, and Stefanovich families for being constant sources of comfort, wisdom, and love. I would be remiss to not immediately thank agent spectacular Danielle Chiotti and all the crew at Upstart Crow Literary, along with editors Andrea Hakanson, Katie Corcoran Lytle, and the entire team at Adams Media. Without you, this book would quite literally never be published. Thank you for the hand- holding and ingenious edits. Infinite gratitude and love to Keagan Buchanan and family. Thank you Alice Kahn, Cory Carroll, Jas Bohrman, and Estella Soto for the long-distance love and conversation. You keep me grounded, you keep me sane, you keep me striving. Hugs to Vince, Spam, and Katie, who still give the best hugs of anyone I know. Benjamin Manoochehri, thank you for being you. A necessary nod of gratitude to all the faculty and staff of Flintridge Preparatory School who had to listen to me muttering to myself in the faculty lounge while working on this cookbook, especially librarians Sue Hodge, Meryl Eldridge, and Reggie Ursettie, and teachers Sarah Cooper and Peter Vaughn. A special shout-out to Sonja Sung and Sam Nasstrom, two lovely ladies who kept me fit while I spent days doing nothing but eating and writing. As always, infinite appreciation to Aimee Bender, who is a role model for me not just as a writer but as a human being. And, of course, thank you Julian Fellowes, Carnival Films, WGBH Boston, and everyone involved in the making of Downton Abbey. What you have created is an inspiration to us all. If we ever meet, I owe you an eight-course dinner. Contents INTRODUCTION Part 1 DINING WITH THE CRAWLEYS Chapter 1 HORS D’OEUVRES VARIÉS Grilled Oysters with Lemon Garlic Butter Smoked Salmon Mousse The Countess of Grantham’s Moules en Sauce Zesty Mussels in Tomato Garlic Sauce Potatoes with Caviar and Crème Fraîche Lady Mary’s Crab Canapés The Crawley Sisters’ Stuffed Mushrooms Upstairs Anchovy-Onion Tarts Mrs. Patmore’s Rosemary Oat Crackers Caviar Cucumber Canapés Mushrooms Vol-au-Vent Classic Oysters Rockefeller Crunchy Fig and Bleu Cheese Tarts Chapter 2 FIRST AND SECOND COURSES: SOUPS AND FISH Velvety Cream of Mushroom Soup Unsinkable Cream of Barley Soup Mushroom Barley Soup Crisp Chestnut Soup Creamy Butternut Squash Soup Cream of Asparagus Soup Marvelous Mussel Soup Saxe-Coburg Soup Partan Bree Regal Brown Windsor Soup Lady Mary’s Spicy Mulligatawny Soup The Earl of Grantham’s Green Turtle Soup Mrs. Patmore’s London Particular Creamy Russet Leek Soup Lady Sybil’s Poached Salmon with Creamy Hollandaise Sauce Daisy’s Mustard Salmon with Lentils Baked Cod with Parmesan Bread Crumbs Chapter 3 THIRD COURSE: ELEGANT ENTRÉES Lobster Thermidor Lobster with Mornay Sauce Accolade-Winning Duck Confit Seafood Crêpes with Mornay Sauce Sybil’s Seafood Newburg Edwardian Chicken Tikka Masala Crawley Family Chicken Breasts with Caper Cream Sauce Chapter 4 FOURTH AND FIFTH COURSES: JUICY JOINTS AND SUCCULENT STEAKS Seven-Hour Leg of Lamb Stuffed Leg of Lamb with Almond Fig Sauce Guard of Honor Lamb with Mint Sauce Filet Mignon with Foie Gras and Truffle Sauce Creamless Steak au Poivre Steak Chasseur Classic Beef Wellington Succulent Pork Shoulder Mrs. Patmore’s Perfect Pork Roast Chapter 5 SIXTH COURSE: RESPLENDENT ROASTS, GORGEOUS GAME, AND ACCOMPANYING SALADS Regal Veal Prince Orloff Roasted Veal Chops with Rosemary-Basil Butter Traditional Apple Cider Veal Squab with Fig Foie Gras Roasted Rosemary Cornish Game Hen Roast Quail with Fig Sauce Crispy Roast Duck with Blackberry Sauce Daisy’s Downton Rib Roast Mrs. Patmore’s Dropped Roasted Chicken Spinach Salad with Goat Cheese, Toasted Walnuts, and Pears Creamy Crab and Celery Salad Spinach and Feta Salad with Fresh Beetroot Chapter 6 SEVENTH COURSE: THE NECESSARY VEGETABLE Potatoes Lyonnaise British Brussels Sprouts with Chestnuts Asparagus with Hollandaise Sauce Daisy’s Noisette Potatoes Red Wine–Braised Red Cabbage with Apples Decadent Duchess Potatoes Creamed Carrots Pommes de Terre Sarladaise (Potatoes Cooked in Duck Fat) Cucumbers à la Poulette Baked and Buttery Balsamic Asparagus with Sea Salt Mrs. Patmore’s Easy Roasted Parsnips Chapter 7 THE FINISHING TOUCH: SWEETS AND DESSERTS Grand Gougère Vanilla Wafers with Double Chocolate Ice Cream Dark Desires Chocolate Cake Creamy Chocolate Mousse The Dowager Countess’s Dark Chocolate Truffles Sir Anthony’s Apple Charlotte Traditional Bakewell Tart Decadent Chocolate Almond Cake with Sour Cream Icing Fancy French Meringues Crêpes Française Mrs. Patmore’s Extravagant Parisian Éclairs Ethel’s Crêpes Suzette The English Trifle Raspberry Meringue Pie Sussex Pond Pudding Dark Chocolate Bread Pudding with Salted Caramel Sauce Nothing Makes You Hungrier Than Grief Apple Tart Mrs. Patmore’s Christmas Pudding Upstairs Downstairs Christmas Plum Pudding Bûche de Noël Festive Fruitcake Upper-Class Fruit Salad Chapter 8 TEA AT DOWNTON ABBEY Mrs. Isobel Crawley’s Smoked Salmon Tea Sandwiches Classic Cucumber Sandwich Classic Egg Salad Tea Sandwiches Sweet Cream Scones Mixed Berry Scones Clotted Cream Mrs. Patmore’s Madeira Pound Cake British Battenberg Cake O’Brien’s Crumpets Sweet Brown Sugar Shortbread Classic Custard Creams Chocolate Digestive Biscuits Sybil’s Ginger Nut Biscuits Dainty Petits Fours with Buttercream Fondant Sweet Lemon Curd Anna Bates’s Chocolate Crumpets Tea Time Chocolate-Covered Strawberries Part 2 SUSTENANCE FOR THE STAFF Chapter 9 HEARTY BREAKFASTS TO START THE WORK DAY
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