Part 6 (1/2)

This cla.s.sic French dish would be served with much aplomb to Downton Abbey regulars and guests alike. Its simplistic nature is certain to appeal to the Earl of Grantham, who seems like a more ”meat and potatoes” kind of eater than say, his nitpicky mother. Mrs. Patmore might offer this dish accompanied by the delicious Daisy's Noisette Potoatoes (see Chapter 6). With or without them, however, the thick cha.s.seur sauce on these steaks guarantees a hit.

YIELDS 4 SERVINGS.

For Steak 4 (6- to 8-ounce) filet mignon steaks 1 teaspoon kosher salt 12 teaspoon cayenne pepper 1 tablespoon extra-virgin olive oil For Cha.s.seur Sauce 2 tablespoons extra-virgin olive oil 1 tablespoon minced shallot 3 teaspoons minced garlic 1 pound b.u.t.ton mushrooms, thinly sliced 2 tomatoes, diced 14 cup dry white wine 1 cup veal stock 14 cup unsalted b.u.t.ter 12 teaspoon freshly ground white pepper 1 teaspoon thyme, chopped 1 teaspoon parsley, chopped Season the filets equally with salt and cayenne pepper.

In a large saucepan, heat olive oil over medium-high heat. Sear steaks for about 79 minutes per side.

You can prepare the sauce while the steaks cook: Heat olive oil in another large saucepan. Add shallot and garlic, and saute over medium heat for 23 minutes. Then add the b.u.t.ton mushrooms and saute, constantly stirring, for an additional 35 minutes. Toss in the diced tomatoes. Finally, add the wine and veal stock, and bring entire mixture to a boil. Then lower heat and let simmer for 5 minutes. Stir in b.u.t.ter and white pepper until thoroughly incorporated, then add thyme and parsley. Spoon sauce over steaks on their respective plates.

Times Gone By Cha.s.seur sauce, often known as ”hunter's sauce,” is used in French cuisine. As the name suggests, this brown sauce is often paired with game meats such as venison or rabbit. While the sauce was invented by Duke Philippe de Mornay (also the inventor of Mornay sauce, bechamel sauce, and sauce Lyonnaise), it was famed chef Escoffier, the ”father of modern French cuisine,” who really helped to make it popular in England.

Cla.s.sic Beef Wellington

Depending on who you want to impress, you could call this dish by its French name, Filet de Boeuf en Croute, or by its British name, Beef Wellington. Some claim that a rather patriotic British chef named this dish Beef Wellington out of British pride; others claim it is named after a seventeenth-century duke. Either way, this favorite - consisting of a solid filet of beef covered by pate and surrounded by a pastry crust - would be a staple for many a dinner at Downton Abbey.

YIELDS 6 SERVINGS.

212 pounds beef tenderloin 4 tablespoons unsalted b.u.t.ter, softened 2 tablespoons extra-virgin olive oil 1 large onion, chopped 1 pound white b.u.t.ton mushrooms 2 cloves garlic, chopped 2 ounces liver pate Kosher salt and freshly ground black pepper to taste 1 (17.5-ounce) frozen puff pastry, thawed 2 egg yolks, beaten 112 cups beef broth 14 cup red wine Preheat oven to 425F.

Place beef tenderloin in a medium-sized baking dish and cover with 2 tablespoons of the softened unsalted b.u.t.ter. Bake for 1520 minutes or until thoroughly browned. Remove beef from pan and allow to cool completely. Reserve juices.

Heat the extra-virgin olive oil in a medium-sized skillet over medium-high heat. Saute onion, mushrooms, and garlic in olive oil for 5 minutes, then remove from heat and set aside.

In a small bowl, mix together pate and remaining 2 tablespoons of the softened b.u.t.ter, then season with salt and pepper. Spread pate mixture evenly over cooled beef, then top with onion and mushroom mixture.

Using a rolling pin, roll out pastry dough on a lightly floured surface. Place beef in center of dough, then fold dough up and seal all the edges, making sure the seams are not too thick and unseemly.

Place beef pastry in a 913-inch baking dish. Cut a few slits at top of beef pastry; then wash pastry with egg yolks.

Cook beef pastry in oven for 3035 minutes or until pastry is a rich, golden brown. Set aside, keeping warm.

In a small saucepan over high heat, mix together all reserved juices, plus the beef broth and red wine for 1015 minutes or until slightly reduced. Strain, then serve with beef.

Etiquette Lessons Although nowadays no one would look twice if you cut your meat into bite-sized pieces before eating, back in the nineteenth century and early twentieth century it was considered rude to do so. Rather, you were supposed to cut yourself one bite-sized piece of your meal, put down your knife, take a bite, then repeat. No wonder dinners took so long to finis.h.!.+

Succulent Pork Shoulder

Made from few ingredients, the small amount of spice in this recipe brings out a surprising amount of flavor in this succulent pork shoulder. After a full day of hunting at Downton Abbey, the guests and their hosts would happily chow down on this juicy dish.

YIELDS 46 SERVINGS 4 tablespoons extra-virgin olive oil 3 tablespoons chopped garlic Kosher salt and freshly ground black pepper to taste 1 (4-pound) pork shoulder Preheat oven to 400F.

In a small bowl, mix together olive oil, garlic, salt, and pepper. Using a pastry brush, slather mixture all over the pork shoulder.

Set the meat on a rack in a roasting pan. Roast for 2530 minutes, and then reduce heat to 350F. Continue to cook until meat thermometer inserted into middle of shoulder reaches 185F, about 4412 hours. Remove pork from oven and cool until easy enough to handle, about 3045 minutes.

Times Gone By With Service a la Russe, each dish was presented one at a time. However, an impressive dish such as this would be shown to the guests for the appropriate kudos, then taken to the sideboard or back to the kitchen for carving.

Mrs. Patmore's Perfect Pork Roast

Considering the healthy appet.i.tes attached to the unhealthy soldiers entering Downton Abbey, Mrs. Patmore couldn't go wrong serving this large, delicious roast! This large, filling dish requires spa.r.s.e ingredients and, more importantly, little time to concoct, thus making it perfect for when Mrs. Patmore was trying to find the time to feed the wounded, the family, and her staff.

YIELDS 810 SERVINGS 2 cloves garlic, minced 2 teaspoons marjoram 1 teaspoon kosher salt 1 teaspoon rubbed sage 2 tablespoons extra-virgin olive oil 1 (4-pound) boneless pork loin Preheat oven to 350F.

In a small bowl, combine minced garlic, marjoram, salt, sage, and olive oil.

Rub spice mixture all over roast, then place roast in a shallow roasting pan.

Bake roast uncovered in preheated oven for 1 hour or until the meat thermometer reads 150F. Let stand for 10 minutes before slicing.

Etiquette Lessons While modern parties might suggest serving this pork roast with pineapple and oranges (a la Hawaiian luau), such would not be the case during Victorian and Edwardian times. In fact, one Victorian etiquette guide advised, ”Never embark on an orange,” as it was considered rude to use your fingers to peel fruit and there wasn't another way to get to an orange's juicy interior.

Chapter 5.

SIXTH COURSE: RESPLENDENT ROASTS, GORGEOUS GAME, AND ACCOMPANYING SALADS.

In case the preceding barrage of meat courses isn't enough to fill your appet.i.te, the following roasts - an appetizing mixture of veal, goose, and other game meats - would be ready and waiting for you. All roasts and game would be served with a suggested side salad or vegetable (see Chapter 6) and an elegant gla.s.s of champagne, which was the drink of choice by the end of the nineteenth century. It's important to note that while there was a great deal of meat served at Downton Abbey, the guests were not required to eat large portions, thus giving their stomachs room to at least have a taste of each offered course.

Regal Veal Prince Orloff

During this time period when French cuisine was quite de rigueur, this popular Franco-Russian dish was quite fas.h.i.+onable to serve at a dinner party. This dish is created by slicing veal and layering it with onion and mushroom stuffings, then covering with more stuffing and Mornay sauce. Perhaps in an attempt to woo Matthew Crawley, the Countess of Grantham would request that this indulgent dish be made to ill.u.s.trate her family's wealth and generosity. But outsiders beware: The Countess of Grantham - and all the daughters of Downton - are just as layered as this meal.

YIELDS 68 SERVINGS For Veal Roast 12 cup all-purpose flour 1 teaspoon garlic powder 1 (4-pound) tied boneless loin of veal, tenderized 12 teaspoon freshly ground black pepper 1 teaspoon kosher salt 2 tablespoons vegetable oil 12 cup white onion, chopped 1 garlic clove, minced 2 celery hearts, finely chopped 1 large carrot, finely chopped 4 sprigs fresh parsley 5 sprigs fresh thyme 1 bay leaf 1 cup dry white wine For Onion Stuffing 13 cup long-grain basmati rice 2 tablespoons unsalted b.u.t.ter 3 cups white or yellow onions, halved vertically and sliced thin 1 teaspoon kosher salt 12 teaspoon sugar 13 cup chicken broth For Mushroom Stuffing 1 pound mushrooms, finely chopped or minced 4 tablespoons unsalted b.u.t.ter 14 cup heavy cream 12 teaspoon kosher salt 14 teaspoon freshly ground black pepper 12 teaspoon sugar For Mornay Sauce 112 cups whole milk 4 tablespoons unsalted b.u.t.ter 6 tablespoons all-purpose flour 13 cup grated Gruyere cheese 1 teaspoon kosher salt 14 teaspoon freshly ground black pepper 14 teaspoon nutmeg, freshly ground Preheat oven to 350F.