Buckingham Eggs


Although Vincent recommends this dish as a late night supper, it seems superbly more suitable as a weekend brunch dish. Elevating your simple scramble eggs and cheese breakfast, this dish adds a mustard-anchovy paste on the toast and a bit of Worcestershire sauce dabbed on top before being thrown under the broiler. A bit of a play on the benedict stack, this is a simple dish which adds a bit of royal flair to your brunch care of George Villiers, 17th century Duke of Buckingham.


Welsh Rabbit


In celebration of our friend of from Wales coming into to town for a visit, I planned a cornucopia of British fare to dazzle her with. This being the one of Welsh dish in the book, I couldn’t resist serving her up a Welsh Rabbit (or rarebit) for lunch. The recipe however, seemed a little broken as it called for a whole cup of beer instead of a few table spoons. To add to my misfortune, I used a fairly strong British stout which made the cheese sauce incredibly pungent. At it’s best, the Welsh Rabbit seems like a combination of french toast and a croque monsieur with a hint of beer. This version, however turned into a cheese-beer soup with a piece of toast in the middle.

Steamed Apple Pudding

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This was to be the finishing touch on my British themed dinner party, a steamed apple pudding spiced with cloves and smothered in vanilla custard. Sadly, however, this dish was a bit of a dud. This dough tasted like uncooked pie dough and the clove flavour was somewhat overpowering. It was fun to make because you have to lower the pudding into a vat of simmering water with a rope. Luckily, our dinner guests arrived with a delicious apple shortbread tart that saved the dessert section of the meal!

Hare Soup


I couldn’t find Hare in the grocery store but they did have some fresh rabbit which was just as good, I thought. This is a very interesting and unique soup. After braising the rabbit with some veggies for 2 hours you set aside the drumsticks and then puree the rest of the soup, straining it through a fine sieve to create a consomme. You bring the consomme to a boil with a bouquet garne of rosemary, basil, thyme, and marjoram, remove the bouquet, add a quarter cup of port and a bit of butter to create this rich, savory broth. Mince the drumsticks, place them on a piece of toast and then ladle the broth over top. The result is something refined, complex, elegant and yet incredibly hearty at the same time. A real winner. Something to impress around Christmas.

Deviled Rib Bones

These are meant to be a by product of the roast beef and so I thought I was supposed to use short ribs, whereas I believe that I was suppose to the actual prime ribs. Regardless, this isn’t a bad recipes. A mustard coating followed by a bread crumbs crust, the flavours are decent but nothing that I would really go back to as a must have recipe.