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 by Baines, Emily Ansara -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Acknowledgments 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

Kipper, Fried Egg, and Rosemary Potatoes Surprise Spicy Classic Kedgeree Deviled Kidneys Working-Class Porridge Boiled Beef Tongue Breakfast Baked Beans O’Brien’s Black Pudding

Chapter 10 A QUICK LUNCH BETWEEN BUSINESS

Classic Cornish Pasty Yorkshire Pudding Tom Branson’s Guinness Corned Beef Spicy Pub Fish and Chips Pub Grub Bangers and Mash Thomas’s Salted Cod Cakes 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 Walnut and Celery Salad with Pecorino Tom Branson’s Colcannon Classic Steak and Kidney Pie Soupe à l’Oignon Stubborn Oxtail Soup Mock Turtle Soup Split Pea Soup Magnificent Mutton Stew Rejuvenating Beef Stew Shepherd’s Pie Mrs. Patmore’s Downstairs Pork Pie Chicken, Leek, and Caerphilly Cheese Pie for St. David’s Day Mr. Bates’s Chicken and Mushroom Pie Warm Chicken Pot Pie

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 Mr. Bates’s Bread and Butter Pudding William’s Bilberry Pie Meatless Mince Pie English Eccles Cake Classic Vanilla Rice Pudding

Reference List Standard U.S./Metric Measurement Conversions About the Author Copyright