Table of Contents
Chapter 2 Buckingham Palace: Winter Balls and Summer Teas
CHILLED TOMATO AND DILL MOUSSE WITH LOBSTER
STILTON AND PECAN SABLÉS WITH GRILLED PEARS
HERBED CREPES WITH GOAT CHEESE AND MAPLE SALMON
SAGE DERBY DAUPHINOISE POTATOES
Chapter 3 Windsor Castle: Rites of Spring
SPRING ASPARAGUS SOUP WITH DILL
RACK OF LAMB WITH GARLIC, ROSEMARY, AND JUNIPER
CHOUX À LA CHERBOURG (CABBAGE IN A CREAMY GARLIC AND BACON SAUCE)
NORMANDY-STYLE BOULANGÈRE POTATOES
PETIT POIS À LA FRANÇAIS (FRENCH-STYLE PEAS)
LEMON MILLE-FEUILLE WITH RHUBARB COULIS
Chapter 4 HMY Britannia: Summer on the High Seas
TENDERLOIN STEAKS WITH STILTON AND WALNUT CRUST AND MUSHROOM CREAM SAUCE
YOGURT BRÛLÉE WITH MANGO AND PAPAYA
Chapter 5 Balmoral Castle: Autumn in the Highlands
GRAVAD LAX WITH SAUCE SUEDOISE
MARINATED PORTABELLA MUSHROOMS
TENDERLOIN STEAKS STUFFED WITH BOURSIN WITH A ROSEMARY, BELL PEPPER SAUCE
POACHED SALMON WITH DILL HOLLANDAISE
GOUJONS OF SALMON WITH TYROLIENNE SAUCE
GREEK YOGURT AND STRAWBERRY CHEESECAKE
Chapter 6 Sandringham House: A Royal Christmas
STILTON FRITTERS WITH CREAMY WALNUT DRESSING
SUPREME OF PHEASANT STUFFED WITH GOAT CHEESE
LAMB RAAN (INDIAN LEG OF LAMB)
NAVARIN OF LAMB WITH HERBED DUMPLINGS
BREAST OF PHEASANT WITH A PEARL BARLEY “RISOTTO”
Chapter 7 Kensington Palace: A Home for All Seasons
CARROT AND EGG ROULADE WITH MESCLUN SALAD AND A MAPLE GINGER DRESSING
AVOCADO AND HEARTS OF PALM SALAD
FALL GREENS WITH ROASTED BEETS, CARAMELIZED WALNUTS, AND GOAT CHEESE WITH WALNUT DRESSING
PARSNIP AND APPLE SOUP WITH PARMESAN-CHIVE FOAM
SPINACH AND RED PEPPER ROULADE WITH SHAVED PARMESAN
PEAR AND WALNUT SALAD WITH PARMESAN BALSAMIC DRESSING
SMOKED SALMON AND CRABMEAT CUSTARDS
CHILLED TOMATO AND DILL MOUSSE (FAT-FREE VERSION)
STUFFED AUBERGINE (STUFFED EGGPLANT)