Constance Spry Cookery Book
Rosemary Hume’s poached chicken in a creamy curry mayonnaise sauce is the most popular dish being served at this year’s Diamond Jubilee luncheons.
Hume, of London’s Cordon Bleu School of Cookery first served the dish at Queen Elizabeth II’s coronation lunch in 1953.
She included the recipe in The Constance Spry Cookery Book in 1956.
Coronation Chicken
Rosemary Hume’s Curried Mayonnaise Sauce/ Rice Salad