Constance Spry, an English food writer and Rosemary Hume, a chef, were both principals of the Cordon Bleu Cookery School in London when they were tasked to create the menu for the Coronation of Her Majesty Queen Elizabeth II in 1953.
They are credited with the invention of coronation chicken to be served at the Coronation Banquet.
Spry proposed the recipe of cold chicken, curry cream sauce and dressing that was served as Poulet Reine Elizabeth – Coronation Chicken.
As with all great dishes (and many less so), it is the sauce that so often makes the dish…
…Quote: “It is the sauce that distinguishes a good chef. The Saucier is the soloist in the orchestra of a great kitchen.” Fernand Point. Early 20thC chef, and Master of Modern French cuisine.
Find and order YOUR OWN very limited edition Commemorative Coronation Sauce – HERE.
For a celebration collection of NEW video recipes – CLICK HERE