This week, the final week of my travel adventure, I will feature a few specific recipes that have intrigued myself, or one of yourselves, during the last (almost) two years.
Sometimes – almost always, when I think about it – researching a blog post throws more curiosities in my path than there were to start with. One of those was Eggs Drumkilbo – supposedly a favourite of the late Queen Mother. It was often served at luncheons, and also featured at the wedding breakfasts of Princess Anne and Captain Mark Phillips in 1973 and of Prince Andrew and Fergie in 1986. I understand that since the death of the Queen Mother, the royal kitchens have ceased serving Eggs Drumkilbo.
225 gm (8 oz raw prawns)
8 good tomatoes
8 hardboiled eggs
a little tomato puree
Salt and freshly ground black pepper
2 tab aspic powder
white wine or water.
Cook the lobster and prawns. When cooled and shelled, dice the flesh of both. Dip the tomatoes into boiling water for half a minute, then skin and deseed them. Dice the flesh and add to the lobster and prawns. Remove the whites from two of the eggs and discard and discard. Dice all the yolks and the rest of the whites, and add to the mixture. Mix all the ingredients with sufficient mayonnaise, flavoured with tomato puree, anchovy essence, Worcestershire and
Dissolve the aspic in a little boiling white wine or water, but do not let it actually boil. Stir into the mayonnaise mixture, making sure it is evenly distributed. Pour into a rinsed mould, or a pretty glass dish if you don’t want to unmould. Chill until well set.
Unmould or not, and serve as a first course with brown bread and butter or fingers of mustard and cress sandwiches.
Mustard and cress sandwiches, now there’s another topic …. See what I mean?
Parmesan Cheese Ice Cream.
Quotation for the Day …
Surely one advantage of traveling is that, while it removes much prejudice against foreigners and their customs, it intensifies tenfold one's appreciation of the good at home. Isabella L. Bird