Matthew Skala
Although I still have some doubts about my fridge, it seems trustworthy enough now that I think I can proceed with my plans for belated Christmas dinner on Friday. Most of the non-perishable items are already on the shelf; here's the relevant haul from the first shopping trip for perishables.
The lemon is from the USA; everything else is variously from Canada, Peru, and Mexico.
lainy
Matthew Skala
@lain "Gimme two bag of chips, dressed all over and zesty mordant."
Matthew Skala
Well, after a couple hours in the fridge the soup is a lot more wrinkled than I expected, which is not an adjective I'd usually expect to apply to soup. We'll see how it looks tomorrow, I guess, but there may be some refinements needed to the recipe.
Matthew Skala
wild rice salad
Matthew Skala
Jellied Windsor soup prep
Matthew Skala
As for the verdict on tasting: overall, pretty good. The chicken was excellent; sauce recipe (following as closely as possible the 1953 version used for Elizabeth II's coronation luncheon) was basically as advertised. I am not sure I did the "poaching" of the chicken perfectly - it was my first time attempting that technique, and I think I may have overcooked it - but that aspect was still pretty good, and no complaints about the sauce. (more)
Matthew Skala
This was a three-bottle project. White wine for poaching the chicken, also used in the duxelles and the last little bit to drink while eating the finished meal; red wine used in the sauce; and Madeira used in the soup.
Matthew Skala
Poaching the chicken; result of that process; starting on the sauce base; finished result on a plate
Matthew Skala
The wild rice salad (my own recipe, basically improvised along the general lines of what was served in 1953 with the addition of wild rice) was good; as was the asparagus. I seldom eat asparagus but I think it was the right choice here, it went well with the other items.
I was not so pleased with the "jellied Windsor soup." I'd wanted to try Windsor soup, and basically followed an historical late-19th century recipe, but chilling it was my idea because the rest of the meal would be cold,
Matthew Skala
and I think that was a mistake. I will try heating the leftovers instead. When chilled it formed a skin and lost some of the flavour it had had when I tasted it hot.
Matthew Skala
Followup: I tried heating up some of the leftover soup for breakfast and that was a lot better, both on taste and appearance. So I guess that's the answer: Windsor soup should *not* be served cold.
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