The Unofficial Downton Abbey Cookbook

More Than 150 Recipes
from
U
PSTAIRS AND
D
OWNSTAIRS

This book is unofficial and unauthorized. It is not authorized, approved, licensed, or endorsed by Carnival Film & Television Ltd., its writers or producers, or any of its licensees.

For my parents.

As always, infinite love and thanks to my friends and family. Jenine and Kevin Baines are the most supportive and loving parents a girl could ask for, and my brother, Christopher, is so wise. I possess never-ending gratitude for the love of my life, Nicholas Stefanovich, who managed to keep me on track and smiling — my love for you knows no bounds. Special thanks to the rest of the Baines, Bsharah, and Stefanovich families for being constant sources of comfort, wisdom, and love.

I would be remiss to not immediately thank agent spectacular Danielle Chiotti and all the crew at Upstart Crow Literary, along with editors Andrea Hakanson, Katie Corcoran Lytle, and the entire team at Adams Media. Without you, this book would quite literally never be published. Thank you for the hand-holding and ingenious edits.

Infinite gratitude and love to Keagan Buchanan and family. Thank you Alice Kahn, Cory Carroll, Jas Bohrman, and Estella Soto for the long-distance love and conversation. You keep me grounded, you keep me sane, you keep me striving.

Hugs to Vince, Spam, and Katie, who still give the best hugs of anyone I know. Benjamin Manoochehri, thank you for being you.

A necessary nod of gratitude to all the faculty and staff of Flintridge Preparatory School who had to listen to me muttering to myself in the faculty lounge while working on this cookbook, especially librarians Sue Hodge, Meryl Eldridge, and Reggie Ursettie, and teachers Sarah Cooper and Peter Vaughn. A special shout-out to Sonja Sung and Sam Nasstrom, two lovely ladies who kept me fit while I spent days doing nothing but eating and writing. As always, infinite appreciation to Aimee Bender, who is a role model for me not just as a writer but as a human being.

And, of course, thank you Julian Fellowes, Carnival Films, WGBH Boston, and everyone involved in the making of
Downton Abbey
. What you have created is an inspiration to us all. If we ever meet, I owe you an eight-course dinner.

INTRODUCTION

Part 1
D
INING WITH THE
C
RAWLEYS

Chapter 1
   H
ORS D
’O
EUVRES
V
ARIÉS

Grilled Oysters with Lemon Garlic Butter

Smoked Salmon Mousse

The Countess of Grantham’s Moules en Sauce

Zesty Mussels in Tomato Garlic Sauce

Potatoes with Caviar and Crème Fraîche

Lady Mary’s Crab Canapés

The Crawley Sisters’ Stuffed Mushrooms

Upstairs Anchovy-Onion Tarts

Mrs. Patmore’s Rosemary Oat Crackers

Caviar Cucumber Canapés

Mushrooms Vol-au-Vent

Classic Oysters Rockefeller

Crunchy Fig and Bleu Cheese Tarts

Chapter 2
   F
IRST AND
S
ECOND
C
OURSES:
S
OUPS AND
F
ISH

Velvety Cream of Mushroom Soup

Unsinkable Cream of Barley Soup

Mushroom Barley Soup

Crisp Chestnut Soup

Creamy Butternut Squash Soup

Cream of Asparagus Soup

Marvelous Mussel Soup

Saxe-Coburg Soup

Partan Bree

Regal Brown Windsor Soup

Lady Mary’s Spicy Mulligatawny Soup

The Earl of Grantham’s Green Turtle Soup

Mrs. Patmore’s London Particular

Creamy Russet Leek Soup

Lady Sybil’s Poached Salmon with Creamy Hollandaise Sauce

Daisy’s Mustard Salmon with Lentils

Baked Cod with Parmesan Bread Crumbs

Chapter 3
   T
HIRD
C
OURSE:
E
LEGANT
E
NTRÉES

Lobster Thermidor

Lobster with Mornay Sauce

Accolade-Winning Duck Confit

Seafood Crêpes with Mornay Sauce

Sybil’s Seafood Newburg

Edwardian Chicken Tikka Masala

Crawley Family Chicken Breasts with Caper Cream Sauce

Chapter 4
   F
OURTH AND
F
IFTH
C
OURSES:
J
UICY
J
OINTS AND
S
UCCULENT
S
TEAKS

Seven-Hour Leg of Lamb

Stuffed Leg of Lamb with Almond Fig Sauce

Guard of Honor Lamb with Mint Sauce

Filet Mignon with Foie Gras and Truffle Sauce

Creamless Steak au Poivre

Steak Chasseur

Classic Beef Wellington

Succulent Pork Shoulder

Mrs. Patmore’s Perfect Pork Roast

Chapter 5
   S
IXTH
C
OURSE:
R
ESPLENDENT
R
OASTS,
G
ORGEOUS
G
AME, AND
A
CCOMPANYING
S
ALADS

Regal Veal Prince Orloff

Roasted Veal Chops with Rosemary-Basil Butter

Traditional Apple Cider Veal

Squab with Fig Foie Gras

Roasted Rosemary Cornish Game Hen

Roast Quail with Fig Sauce

Crispy Roast Duck with Blackberry Sauce

Daisy’s Downton Rib Roast

Mrs. Patmore’s Dropped Roasted Chicken

Spinach Salad with Goat Cheese, Toasted Walnuts, and Pears

Creamy Crab and Celery Salad

Spinach and Feta Salad with Fresh Beetroot

Chapter 6
   S
EVENTH
C
OURSE:
T
HE
N
ECESSARY
V
EGETABLE

Potatoes Lyonnaise

British Brussels Sprouts with Chestnuts

Asparagus with Hollandaise Sauce

Daisy’s Noisette Potatoes

Red Wine–Braised Red Cabbage with Apples

Decadent Duchess Potatoes

Creamed Carrots

Pommes de Terre Sarladaise (Potatoes Cooked in Duck Fat)

Cucumbers à la Poulette

Baked and Buttery Balsamic Asparagus with Sea Salt

Mrs. Patmore’s Easy Roasted Parsnips

Chapter 7
   T
HE
F
INISHING
T
OUCH:
S
WEETS AND
D
ESSERTS

Grand Gougère

Vanilla Wafers with Double Chocolate Ice Cream

Dark Desires Chocolate Cake

Creamy Chocolate Mousse

The Dowager Countess’s Dark Chocolate Truffles

Sir Anthony’s Apple Charlotte

Traditional Bakewell Tart

Decadent Chocolate Almond Cake with Sour Cream Icing

Fancy French Meringues

Crêpes Française

Mrs. Patmore’s Extravagant Parisian Éclairs

Ethel’s Crêpes Suzette

The English Trifle

Raspberry Meringue Pie

Sussex Pond Pudding

Dark Chocolate Bread Pudding with Salted Caramel Sauce

Nothing Makes You Hungrier Than Grief Apple Tart

Mrs. Patmore’s Christmas Pudding

Upstairs Downstairs Christmas Plum Pudding

Bûche de Noël

Festive Fruitcake

Upper-Class Fruit Salad

Chapter 8
   T
EA AT
D
OWNTON
A
BBEY

Mrs. Isobel Crawley’s Smoked Salmon Tea Sandwiches

Classic Cucumber Sandwich

Classic Egg Salad Tea Sandwiches

Sweet Cream Scones

Mixed Berry Scones

Clotted Cream

Mrs. Patmore’s Madeira Pound Cake

British Battenberg Cake

O’Brien’s Crumpets

Sweet Brown Sugar Shortbread

Classic Custard Creams

Chocolate Digestive Biscuits

Sybil’s Ginger Nut Biscuits

Dainty Petits Fours with Buttercream Fondant

Sweet Lemon Curd

Anna Bates’s Chocolate Crumpets

Tea Time Chocolate-Covered Strawberries

Part 2
S
USTENANCE FOR THE
S
TAFF

Chapter 9
   H
EARTY
B
REAKFASTS TO
S
TART THE
W
ORK
D
AY

Kipper, Fried Egg, and Rosemary Potatoes Surprise

Spicy Classic Kedgeree

Deviled Kidneys

Working-Class Porridge

Boiled Beef Tongue

Breakfast Baked Beans

O’Brien’s Black Pudding

Chapter 10
   A Q
UICK
L
UNCH
B
ETWEEN
B
USINESS

Classic Cornish Pasty

Yorkshire Pudding

Tom Branson’s Guinness Corned Beef

Spicy Pub Fish and Chips

Pub Grub Bangers and Mash

Thomas’s Salted Cod Cakes

Downstairs Toad in the Hole

The Lancashire Hot Pot

Bubble and Squeak

Pork Pie Balls

Coq au Vin

Chapter 11
   D
OWNSTAIRS
S
UPPER

Mushy Peas

Downstairs Mashed Potatoes

Walnut and Celery Salad with Pecorino

Tom Branson’s Colcannon

Classic Steak and Kidney Pie

Soupe à l’Oignon

Stubborn Oxtail Soup

Mock Turtle Soup

Split Pea Soup

Magnificent Mutton Stew

Rejuvenating Beef Stew

Shepherd’s Pie

Mrs. Patmore’s Downstairs Pork Pie

Chicken, Leek, and Caerphilly Cheese Pie for St. David’s Day

Mr. Bates’s Chicken and Mushroom Pie

Warm Chicken Pot Pie

Chapter 12
   D
ESSERTS FOR THE
S
ERVANTS’
S
WEET
T
OOTH

Mrs. Patmore’s No-Knead Sally Lunn Bread with Warm Honey Butter

Treacle Tart

Tweeny’s Tipsy Cake

Mr. Bates’s Bread and Butter Pudding

William’s Bilberry Pie

Meatless Mince Pie

English Eccles Cake

Classic Vanilla Rice Pudding

R
EFERENCE
L
IST

S
TANDARD
U.S./M
ETRIC
M
EASUREMENT
C
ONVERSIONS