The dish was created for the Queen’s coronation but it once had a much fancier name and a history linked to the elite traditions of French cooking

The Coronation of Queen Elizabeth in 1953 was a momentous occasion for the nation. Crowds lined the soggy streets and people in towns and villages across the land celebrated.

More than 20 million people crowded around televisions to watch the grand event, outnumbering the radio audience for the first time.

While those black and white pictures of a young Elizabeth on her way to be crowned seem like they come from another time, there is one legacy of her coronation that is still going strong today.

Coronation Chicken, created for the celebration lunch following the Queen’s coronation, has become part of everyday life for millions of people across Britain.

But what is less well known is that the popular dish once had a much fancier name and a history linked to the elite traditions of fine French cooking.

The dish was invented by Rosemary Hume, who had studied at Le Cordon Bleu cookery school in Paris and had opened L’Ecole du Petit Cordon Bleu in London, along with fellow school principal Constance Spry.

The Government’s Minister of Works, Sir David Eccles, asked Rosemary and her students to cater a lavish Coronation Day banquet for 350 people at Westminster School.

The menus were all in French, a sure sign of high-class grub, with what we know today as Coronation Chicken listed as ‘Poulet Reine Elizabeth’.

The dish was originally made with ‘young roasting chickens, water and a little wine to cover carrot, a bouquet garni, salt, peppercorns and a cream of curry sauce,’ according to the Cordon Bleu website and it proved a huge hit with guests on the day.

But rather than being served in sandwiches as is traditional these days, that first outing saw the dish served alongside a salad of rice, pimentos and green peas.

King Charles’ signature Coronation dish has been unveiled as Coronation quiche. It contains spinach, broad beans, tarragon, amongst other ingredients.

The Royal website describes it as "a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon."

When the Mirror's lifestyle editor Courtney Pochin tried out the recipe, she wasn't too convinced, admitting that she would opt for a shop-bought buy instead.

The new Coronation recipe was thought up by created by Mark Flanagan, who is the royal chef.

Source:
courtesy of MIRROR

by JOE SMITH, NEWS REPORTER

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