Part 3 (1/2)

Using a slotted wooden spoon, remove mussels from the liquid. Strain liquid through a dampened cloth and measure. If liquid doesn't reach 4 cups, add additional fish broth. Return liquid to saucepan.

Remove the mussels from the open sh.e.l.ls.

Add cream to the soup. Bring to boil over high heat, then reduce heat slightly and boil until soup is reduced by about one-fourth. Lower heat to medium. Taste and add salt if needed. Add the mussels to the soup and cook until just heated through. Garnish with parsley.

Etiquette Lessons In European, and especially in British, culture, saying ”thank you” is one of the first expressions and lessons that children learn. In fact, in Britain there's a special word - ”ta” - taught to children that works as both ”please” and ”thank you.” That way, before an infant can properly p.r.o.nounce ”thank you,” it can still express thanks.

Saxe-Coburg Soup

Queen Victoria's beloved consort, Prince Albert, loved Brussels sprouts. Some say this soup was developed for him, others say it was named for Queen Victoria's oldest son. Either way, the inhabitants of Downton Abbey could honor the royal family - and impress their own esteemed guests - by offering this soup as an option during the soup course.

YIELDS 4 SERVINGS.

6 tablespoons unsalted b.u.t.ter 112 pounds Brussels sprouts, trimmed, chopped, and blanched in boiling water for 2 minutes 1 large yellow onion, chopped 2 medium potatoes, peeled and diced 4 tablespoons flour 1 tablespoon white sugar 112 cups heavy cream 112 cups whole milk 4 cups vegetable stock 12 cup sherry In a medium-large pot, melt b.u.t.ter over medium-low heat. Add the chopped Brussels sprouts, onion, and potatoes, then cover the pot and let sweat for 15 minutes. The vegetables should not color but should soften. Stir in the flour and sugar, and allow them to soften.

In a small pot, mix together cream and milk. Bring to a boil, then allow to cool slightly. Add milk mixture to soup, followed by vegetable stock.

Bring soup to a boil, then reduce heat to low and let simmer, partially covered, for 2530 minutes or until the vegetables are incredibly tender.

Remove the soup and puree it in small batches with an immersion blender or food processor.

Serve the soup in a cla.s.sic ”no-handled” cream cup with saucer.

Suggested Pairings Mini-toasts or Mrs. Patmore's Rosemary Oat Crackers (see Chapter 1) would go well with this soup, either for dunking or just as a simple side.

Partan Bree

Though this is a traditional Scottish recipe, it found its niche in many British households. Whether possessing a modest upbringing like Matthew Crawley or one of opulence like the children of the Dowager Countess, no aristocrat or their guest would sneer at this delicious soup.

YIELDS 46 SERVINGS 2 cups milk 2 cups heavy cream 1 cup white rice 12 pound fresh cooked crabmeat 3 cups low-sodium chicken stock Kosher salt and freshly ground black pepper to taste Finely chopped chives for seasoning In a heavy saucepan, bring milk and 1 cup of the heavy cream to a boil. Add rice, and simmer until rice is well done. Remove from heat and add crabmeat.

Using an immersion blender or food processor, puree the soup. Return soup to a large saucepan and slowly stir in the chicken stock. Season with salt and pepper to taste, then add the last cup of cream. Pour into bowls and season with finely chopped chives.

Times Gone By While only two soups were served per meal at a fancy dinner party by the 1900s, in 1789 Princess Royal Charlotte hosted a ball that featured twenty tureens of different soups as the hot part of the supper. While it is doubtful that anyone had a full bowl of each soup, it would have been considered the height of good manners to try a little of each one.

Regal Brown Windsor Soup

This hearty soup was both nouris.h.i.+ng and popular during the Victorian and Edwardian periods. In fact, Queen Victoria was especially fond of this soup, and it was often served at royal banquets. Mrs. Patmore would offer this soup with crusty bread to both staff and aristocrats alike.

YIELDS 46 SERVINGS 14 cup unsalted b.u.t.ter 2 cups yellow onions, chopped 1 large leek, chopped 2 large carrots, chopped 112 pounds sirloin steak, cut into 12-inch cubes 1 tablespoon paprika 2 teaspoons kosher salt 2 teaspoons garlic powder 112 teaspoons freshly ground black pepper 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 teaspoon oregano 1 tablespoon all-purpose flour 4 cups good beef stock 1 bay leaf 1 teaspoon light brown sugar 1 tablespoon sweet vermouth 2 teaspoons Italian seasoning 14 cup Madeira wine 4 rosemary sprigs Melt b.u.t.ter in a large pot over medium-high heat. Add onions and cook for 35 minutes. Add the leek and carrots and cook, stirring frequently, until soft. Add the steak, and then add the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and oregano. Cook until steak is browned, about 5 minutes.

In a medium-sized bowl, combine flour with 2 tablespoons of the beef stock. Add to the pot and stir well. Add remaining beef stock, bay leaf, brown sugar, sweet vermouth, Italian seasoning, and Madeira wine. Stir well and bring mixture to a boil.

Lower the heat and simmer, partially uncovered, until meat is tender, about 112 hours. Stir occasionally.

Discard bay leaf. Garnish soup with rosemary sprigs and serve immediately.

Etiquette Lessons From the very start, it is a steadfast rule of politeness that no single person at a dinner party be shown favoritism. Though Lady Mary and Matthew Crawley often ignore this, there should be no whispering in dark corners and no showing a preference for the company of one particular individual. This is why at dinner a husband and wife are often separated, so they can include and make new friends.

Lady Mary's Spicy Mulligatawny Soup

Considering that a fair amount of British history deals with its colonization of India, it's no surprise that mulligatawny soup, with its Indian roots, became a part of the British culinary scene. Mulligatawny, or ”Milagu Thanni,” literally means ”pepper water,” and is a spicier option for one of the two soups served and enjoyed at a dinner, fancy or not. Considering Lady Mary's spicy personality, there's no doubt she'd enjoy this soup while in the midst of a fiery debate with Matthew!

YIELDS 68 SERVINGS 1 garlic clove, minced 14 teaspoon c.u.min seeds, minced 4 whole cloves, finely crushed 1 tablespoon curry powder 12 teaspoon ground ginger 1 pinch cayenne pepper 12 cup unsalted b.u.t.ter 1 (4-pound) roasting chicken, cut into pieces 1 cup chicken giblets, coa.r.s.ely chopped 4 stalks celery, chopped 2 large onions, chopped 2 carrots, diced 1 leek, thinly sliced 11 cups chicken stock Kosher salt and freshly ground black pepper to taste 1 cup long-grain rice 2 cups tart apples, peeled, cored, and diced 1 cup plain yogurt 2 tablespoons fresh lemon juice 1 cup whipping cream, slightly warmed Chopped fresh parsley to garnish Lightly toasted sliced almonds to garnish In a medium-sized bowl, combine garlic and spices.

In a large deep skillet, melt b.u.t.ter over medium-high heat. Add roasting chicken and saute until lightly brown on all sides. Then add chicken giblets and saute until cooked through.

Transfer chicken and giblets to stockpot. Drain all but 2 tablespoons of fat from the skillet. Add celery, onions, carrots, leek, and garlic-spice mixture to the stockpot, and stir well.

Pour 1 small ladle of chicken stock into the stockpot. Cook over low heat, stirring frequently, until vegetables are tender.

Stir in remaining stock, seasoning to taste with salt and pepper. Cover and simmer for 30 minutes.

Using a slotted wooden spoon, remove chicken and set aside. Add rice and simmer for an additional 15 minutes.

Once cool enough to touch, cut chicken into bite-sized pieces, removing bones and skin.

Return chicken to soup, then stir in apples and yogurt. Simmer for 15 minutes, skimming fat off top of soup if necessary.