Coronation Chicken for this year’s Diamond Jubilee luncheons

Constance Spry Cookery Book

Constance Spry Cookery Book

 

Rosemary Hume’s poached chicken in a creamy curry mayonnaise sauce is the most popular dish being served at this year’s Diamond Jubilee luncheons.

Hume, of London’s Cordon Bleu School of Cookery first served the dish at Queen Elizabeth II’s coronation lunch in 1953.

She included the recipe in The Constance Spry Cookery Book in 1956.

 

Rosemary Hume's Coronation Chicken

Coronation Chicken

 

 

Curry Mayonnaise Sauce and Rice Salad

Rosemary Hume’s Curried Mayonnaise Sauce/ Rice Salad

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