Overview
- In Cooking & The Crown, Parker Bowles prints the 1953 Coronation Chicken recipe served at Queen Elizabeth II’s coronation, a meal considered luxurious as chicken was still scarce.
- He condemns later versions that add almonds, sultanas or turmeric, calling the result a "banana-hued, sickly-sweet aberration."
- The original filling includes chicken, mayonnaise, curry powder, tomato paste, red wine, bay leaves, lemon juice, salt and pepper.
- He directs serving the mixture on brown bread with crusts removed, cutting each sandwich into three "fat fingers."
- The book compiles more than 100 royal recipes spanning from Queen Victoria to King Charles III.