The Unofficial Downton Abbey Cookbook, Expanded Edition, From Lady Mary's Crab Canapés to Christmas Plum Pudding—More Than 150 Recipes from Upstairs and Downstairs by Baines, Emily Ansara -- Read -- Imperial Library of Trantor

Index

Cover Dedication Introduction Part 1: Dining with the Crawleys

Chapter 1: Hors d’Oeuvres Variés

Grilled Oysters with Lemon Garlic Butter The Countess of Grantham’s Moules en Sauce Smoked Salmon Mousse Zesty Mussels in Tomato Garlic Sauce Potatoes with Caviar and Crème Fraîche Lady Mary’s Crab Canapés Mrs. Patmore’s Rosemary Oat Crackers The Crawley Sisters’ Stuffed Mushrooms Upstairs Anchovy Onion Tarts Mushrooms Vol-au-Vent Caviar Cucumber Canapés 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 Alfred’s Ritz-Approved Vichyssoise Lady Mary’s Spicy Mulligatawny Soup Mrs. Patmore’s London Particular Lady Sybil’s Poached Salmon with Creamy Hollandaise Sauce Daisy’s Mustard Salmon with Lentils Baked Cod with Parmesan Bread Crumbs “Love Me Alfred” Fish Soufflé with Anchovy Sauce Celebratory Salmon Coulibiac

Chapter 3: Third Course: Elegant Entrées

Lobster Thermidor Lobster with Mornay Sauce Accolade-Winning Duck Confit Crawley Family Chicken Breasts with Caper Cream Sauce Seafood Crêpes with Mornay Sauce Sybil’s Seafood Newburg Edwardian Chicken Tikka Masala Highland Haggis at Duneagle Lord Grantham’s American Italian Risotto alla Milanese

Chapter 4: Fourth and Fifth Courses: Juicy Joints and Succulent Steaks

Seven-Hour Leg of Lamb Stuffed Leg of Lamb with Almond Fig Sauce Filet Mignon with Foie Gras and Truffle Sauce Guard of Honor Lamb with Mint Sauce Creamless Steak au Poivre Succulent Pork Shoulder Steak Chasseur Classic Beef Wellington Mrs. Patmore’s Perfect Pork Roast The Criterion’s Swanky Steak Tartare

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 Mrs. Patmore’s Dropped Roasted Chicken Daisy’s Downton Rib Roast Spinach Salad with Goat Cheese, Toasted Walnuts, and Pears Creamy Crab and Celery Salad A Waldorf Salad for the British Tourist 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 Decadent Duchess Potatoes Red Wine–Braised Red Cabbage with Apples Creamed Carrots Pommes de Terre Sarladaise (Potatoes Cooked in Duck Fat) Cucumbers à la Poulette Baked and Buttery Balsamic Asparagus with Sea Salt Ivy’s Asparagus Feuillettés Mrs. Patmore’s Easy Roasted Parsnips

Chapter 7: The Finishing Touch: Sweets and Desserts

Grand Gougères Vanilla Wafers with Double Chocolate Ice Cream Dark Desires Chocolate Cake 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 Mrs. Patmore’s Fruit and Nut Gelatin Salad Daisy’s Mousse au Chocolat Nellie Melba’s Peach Melba

Chapter 8: Tea at Downton Abbey

Classic Cucumber Sandwich Mrs. Isobel Crawley’s Smoked Salmon Tea Sandwiches Classic Egg Salad Tea Sandwiches Mixed Berry Scones Sweet Cream Scones Clotted Cream British Battenberg Cake Mrs. Patmore’s Madeira Pound Cake O’Brien’s Crumpets Classic Custard Creams Sweet Brown Sugar Shortbread Chocolate Digestive Biscuits Sybil’s Ginger Biscuits Sweet Lemon Curd Dainty Petits Fours with Buttercream Fondant Anna Bates’s Chocolate Crumpets Teatime Chocolate-Covered Strawberries A Custard Tart for Isobel’s Tea

Part 2: Sustenance for the Staff

Chapter 9: Hearty Breakfasts to Start the Work Day

Kipper, Fried Egg, and Rosemary Potatoes Surprise Deviled Kidneys Spicy Classic Kedgeree Working-Class Porridge Boiled Beef Tongue Breakfast Baked Beans O’Brien’s Black Pudding Not Your Typical English Breakfast: American Johnnycakes Lady Mary’s Scrambled Eggs

Chapter 10: A Quick Lunch Between Business

Classic Cornish Pasty Yorkshire Pudding Tom Branson’s Guinness Corned Beef Thomas’s Salted Cod Cakes Spicy Pub Fish and Chips Pub Grub Bangers and Mash Downstairs Toad in the Hole The Lancashire Hot Pot Bubble and Squeak Pork Pie Balls Coq au Vin

Chapter 11: Downstairs Supper

Mushy Peas Downstairs Mashed Potatoes Tom Branson’s Colcannon Walnut and Celery Salad with Pecorino Split Pea Soup Classic Steak and Kidney Pie Soupe à l’Oignon Stubborn Oxtail Soup Mock Turtle Soup Rejuvenating Beef Stew Magnificent Mutton Stew Mrs. Patmore’s Downstairs Pork Pie Shepherd’s Pie Chicken, Leek, and Caerphilly Cheese Pie for St. David’s Day Mr. Bates’s Chicken and Mushroom Pie Warm Chicken Pot Pie Nothing to Sneer At Osso Buco for Thomas

Chapter 12: Desserts for the Servants’ Sweet Tooth

Mrs. Patmore’s No-Knead Sally Lunn Bread with Warm Honey Butter Treacle Tart Tweeny’s Tipsy Cake English Eccles Cake Mr. Bates’s Bread and Butter Pudding Classic Vanilla Rice Pudding Meatless Mince Pie William’s Bilberry Pie Pineapple Upside Down Cake for a Topsy Turvy World

Reference List Standard US/Metric Measurement Conversions Acknowledgments About the Author Index Copyright