{"id":1119,"date":"2012-06-02T14:07:56","date_gmt":"2012-06-02T21:07:56","guid":{"rendered":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/?p=1119"},"modified":"2012-07-03T15:56:11","modified_gmt":"2012-07-03T22:56:11","slug":"coronation-chicken-still-popular","status":"publish","type":"post","link":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/2012\/06\/02\/coronation-chicken-still-popular\/","title":{"rendered":"Coronation Chicken for this year&#8217;s Diamond Jubilee luncheons"},"content":{"rendered":"<div id=\"attachment_1128\" style=\"width: 118px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/constance_spry_cookery_book.jpg\"><img aria-describedby=\"caption-attachment-1128\" loading=\"lazy\" class=\"size-thumbnail wp-image-1128 \" title=\"constance_spry_cookery_book\" src=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/constance_spry_cookery_book-108x150.jpg\" alt=\"Constance Spry Cookery Book\" width=\"108\" height=\"150\" srcset=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/constance_spry_cookery_book-108x150.jpg 108w, http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/constance_spry_cookery_book-216x300.jpg 216w, http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/constance_spry_cookery_book.jpg 375w\" sizes=\"(max-width: 108px) 100vw, 108px\" \/><\/a><p id=\"caption-attachment-1128\" class=\"wp-caption-text\">Constance Spry Cookery Book<\/p><\/div>\n<p>&nbsp;<\/p>\n<p>Rosemary Hume&#8217;s poached chicken in a creamy<em> curry mayonnaise sauce<\/em> is the most popular dish being served at this year&#8217;s <a href=\"http:\/\/en.wikipedia.org\/wiki\/Diamond_jubilee\" target=\"_blank\">Diamond Jubilee<\/a> luncheons.<\/p>\n<p>Hume, of London&#8217;s Cordon Bleu School of Cookery first served the dish at Queen Elizabeth II&#8217;s coronation lunch in 1953.<\/p>\n<p>She included the recipe in <em>The <a href=\"http:\/\/en.wikipedia.org\/wiki\/Constance_Spry\" target=\"_blank\">Constance Spry<\/a> Cookery Book<\/em> in 1956.<\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_1120\" style=\"width: 410px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_chicken.jpg\"><img aria-describedby=\"caption-attachment-1120\" loading=\"lazy\" class=\"size-full wp-image-1120 \" title=\"coronation_chicken\" src=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_chicken.jpg\" alt=\"Rosemary Hume's Coronation Chicken\" width=\"400\" height=\"344\" srcset=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_chicken.jpg 500w, http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_chicken-150x129.jpg 150w, http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_chicken-300x258.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><p id=\"caption-attachment-1120\" class=\"wp-caption-text\">Coronation Chicken<\/p><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_1121\" style=\"width: 410px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_curry_sauce.jpg\"><img aria-describedby=\"caption-attachment-1121\" loading=\"lazy\" class=\"size-full wp-image-1121  \" title=\"coronation_curried_sauce\" src=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_curry_sauce.jpg\" alt=\"Curry Mayonnaise Sauce and Rice Salad\" width=\"400\" height=\"304\" srcset=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_curry_sauce.jpg 500w, http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_curry_sauce-150x114.jpg 150w, http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/coronation_curry_sauce-300x228.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><p id=\"caption-attachment-1121\" class=\"wp-caption-text\">Rosemary Hume&#8217;s Curried Mayonnaise Sauce\/ Rice Salad<\/p><\/div>\n<p><script id=\"__changoScript\" type=\"text\/javascript\">\/\/ <![CDATA[\nvar __chd__ = {'aid':11079,'chaid':'www_objectify_ca'};(function() { var c = document.createElement('script'); c.type = 'text\/javascript'; c.async = true;c.src = ( 'https:' == document.location.protocol ? 'https:\/\/z': 'http:\/\/p') + '.chango.com\/static\/c.js'; var s = document.getElementsByTagName('script')[0];s.parentNode.insertBefore(c, s);})();\n\/\/ ]]><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Rosemary Hume&#8217;s poached chicken in a creamy curry mayonnaise sauce is the most popular dish being served at this year&#8217;s Diamond Jubilee luncheons. Hume, of London&#8217;s Cordon Bleu School of Cookery first served the dish at Queen Elizabeth II&#8217;s &hellip; <a href=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/2012\/06\/02\/coronation-chicken-still-popular\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,191,38],"tags":[],"_links":{"self":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/1119"}],"collection":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/comments?post=1119"}],"version-history":[{"count":18,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/1119\/revisions"}],"predecessor-version":[{"id":1124,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/1119\/revisions\/1124"}],"wp:attachment":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/media?parent=1119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/categories?post=1119"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/tags?post=1119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}