a dish, Punch Romaine, or Roman Punch, was a popular addition to the Edwardian dinner party. It was served as the sixth course at the final
dinner on the Titanic in 1912, after the main course of roast duckling and apple sauce and before roast squab (pigeon), asparagus salad and foie gras.
INGREDIENTS
6 cups crushed ice
2 cups champagne or sparkling wine
1 cup white wine
1/3 cup freshly squeezed orange juice
2 tablespoons lemon juice
Orange peel, slivered, optional
1 cup sugar
½ cup water
METHOD
1. In a large saucepan, combine the sugar and water and cook over medium heat, stirring gently until the sugar is completely dissolved.
2. Bring to a boil and simmer for one minute until the syrup is clear. Leave to cool.
3. Combine the crushed ice, simple syrup, champagne, white wine, orange juice and lemon juice. Mix until mixture is well combined.
4. Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. Serve immediately.
QUAIL AND BEEF PUDDING
This meaty creation was the speciality of former servant girl Rosa Lewis who became a celebrity in the early 1900s through her rags-to-riches story. She started in domestic
service as a teenager and worked her way up through the ranks to become chief cook for the wealthy Duc d’Orléans. Having studied French cuisine she left service to start a business
catering for dinner parties at rich households and was so popular that she had to employ teams of cooks. Her fame spread and she even cooked for King Edward VII, who was said to be impressed.
In 1902, she bought her own hotel, The Cavendish, in London’s Jermyn Street. Thanks to her management and her legendary cooking skills, it soon became one of the mostexclusive hotels in London and earned her the nickname, the Duchess of Jermyn Street. The classic TV series, Duchess of Duke Street , was based on her life. And if there is any
doubt that a lowly servant girl could improve her lot with hard work and determination, the proof is in the pudding.
INGREDIENTS
50g / 2 oz butter
Pinch of fine herbs
12 quail breasts, skin removed
450g / 1lb Aberdeen Angus beef, fat removed, cut into thin slices
75g / 3 oz button mushrooms
50g / 2 oz shallots, sliced
150ml / 5 fl oz fresh orange juice
1 sprig of fresh thyme
2 tablespoons brandy
Salt and freshly milled black pepper
150ml/ 5 fl oz game sauce
225g / 8 oz suet pastry ( see pastry)
METHOD
1. Melt the butter in a large frying pan, add the herbs, quail breasts, mushrooms and shallots and fry for six minutes. Remove the quail and set
aside.
2. Add the orange juice, thyme, brandy and seasoning to thepan, bring to the boil and simmer for at least twenty minutes until the liquid is reduced by
half. Add the game sauce and reduce by half again.
FOR THE PASTRY
220g / 8 oz self-raising flour
1 level tsp baking powder
110g / 4 oz beef suet
Salt & freshly ground white pepper
Pinch of mace
Pinch of ground rosemary
60 ml approx of cold water to mix
1. Sieve the flour, salt, pepper and spices. Toss in the beef suet and stir in with a fork. Make a well in the centre and add just enough water to make workable dough. Knead
for a few minutes and use immediately.
2. Line a 20-cm/ 8-in. pudding basin with the suet pastry and lay the quail meat and beef, before pouring on the prepared sauce. Cover the top of the
basin with suet pastry and seal. Gently brush the top with melted butter and cover with a few layers of cooking foil. Steam the pudding in a covered saucepan for two hours, topping up the pan
with water as necessary.
Making ‘game chips’
First of all you peeled the potatoes, then you got a clean tea cloth and laid it out full length on the table and sliced the potatoes by hand so
thinly that when you held them up you could see right through them. They were like little rashers of wind. Then you covered them up with another cloth until they dried. Then you melted
fat – lard not
dinner on the Titanic in 1912, after the main course of roast duckling and apple sauce and before roast squab (pigeon), asparagus salad and foie gras.
INGREDIENTS
6 cups crushed ice
2 cups champagne or sparkling wine
1 cup white wine
1/3 cup freshly squeezed orange juice
2 tablespoons lemon juice
Orange peel, slivered, optional
1 cup sugar
½ cup water
METHOD
1. In a large saucepan, combine the sugar and water and cook over medium heat, stirring gently until the sugar is completely dissolved.
2. Bring to a boil and simmer for one minute until the syrup is clear. Leave to cool.
3. Combine the crushed ice, simple syrup, champagne, white wine, orange juice and lemon juice. Mix until mixture is well combined.
4. Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. Serve immediately.
QUAIL AND BEEF PUDDING
This meaty creation was the speciality of former servant girl Rosa Lewis who became a celebrity in the early 1900s through her rags-to-riches story. She started in domestic
service as a teenager and worked her way up through the ranks to become chief cook for the wealthy Duc d’Orléans. Having studied French cuisine she left service to start a business
catering for dinner parties at rich households and was so popular that she had to employ teams of cooks. Her fame spread and she even cooked for King Edward VII, who was said to be impressed.
In 1902, she bought her own hotel, The Cavendish, in London’s Jermyn Street. Thanks to her management and her legendary cooking skills, it soon became one of the mostexclusive hotels in London and earned her the nickname, the Duchess of Jermyn Street. The classic TV series, Duchess of Duke Street , was based on her life. And if there is any
doubt that a lowly servant girl could improve her lot with hard work and determination, the proof is in the pudding.
INGREDIENTS
50g / 2 oz butter
Pinch of fine herbs
12 quail breasts, skin removed
450g / 1lb Aberdeen Angus beef, fat removed, cut into thin slices
75g / 3 oz button mushrooms
50g / 2 oz shallots, sliced
150ml / 5 fl oz fresh orange juice
1 sprig of fresh thyme
2 tablespoons brandy
Salt and freshly milled black pepper
150ml/ 5 fl oz game sauce
225g / 8 oz suet pastry ( see pastry)
METHOD
1. Melt the butter in a large frying pan, add the herbs, quail breasts, mushrooms and shallots and fry for six minutes. Remove the quail and set
aside.
2. Add the orange juice, thyme, brandy and seasoning to thepan, bring to the boil and simmer for at least twenty minutes until the liquid is reduced by
half. Add the game sauce and reduce by half again.
FOR THE PASTRY
220g / 8 oz self-raising flour
1 level tsp baking powder
110g / 4 oz beef suet
Salt & freshly ground white pepper
Pinch of mace
Pinch of ground rosemary
60 ml approx of cold water to mix
1. Sieve the flour, salt, pepper and spices. Toss in the beef suet and stir in with a fork. Make a well in the centre and add just enough water to make workable dough. Knead
for a few minutes and use immediately.
2. Line a 20-cm/ 8-in. pudding basin with the suet pastry and lay the quail meat and beef, before pouring on the prepared sauce. Cover the top of the
basin with suet pastry and seal. Gently brush the top with melted butter and cover with a few layers of cooking foil. Steam the pudding in a covered saucepan for two hours, topping up the pan
with water as necessary.
Making ‘game chips’
First of all you peeled the potatoes, then you got a clean tea cloth and laid it out full length on the table and sliced the potatoes by hand so
thinly that when you held them up you could see right through them. They were like little rashers of wind. Then you covered them up with another cloth until they dried. Then you melted
fat – lard not
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