#GHEAC#[英国] 加冕鸡料理背后的历史

加冕鸡料理背后的历史

　　新闻报导

　　在蓝带国际学院120周岁生日的这一年里，让我们回顾伦敦校区过往的一些经典时刻。 这周，我们来发掘加冕鸡食谱的产生。
　　蓝带国际厨艺学院，世界上最知名的厨艺教育机构，自16th世纪里在此行业中被视为典范。  

　　著名的厨艺学院一直因其多元化的学员网络而自豪，前巴黎厨艺学院的学生，Rosemary Hume, 在1993年于伦敦马里波恩 (Marylebone) 开设了一间 L’Ecole du Petit Cordon Bleu - 让 蓝带伦敦厨艺学院 成为英国境内历史最悠久的厨艺学院。

　　经过了20年后，它的成功被证实了。就在1953年为英国女王伊丽莎白二世准备加冕午宴时， 加冕鸡料理首次出现。

David Eccles 爵士, 工程部部长仅只询问 Rosemary Hume 以及她的学生为女王陛下的宾客准备午宴，这些宾客主要为各国国家代表。校方很荣幸能参与这样的特殊场合，并担任加冕日当天的餐饮一职，在Westminster学校的大会堂提供350人的宴会，有始以来人数最多的一次。

David Eccles爵士对于学生的能力，并能顺利于两点钟备妥午宴有绝对的信心。

　　蓝带国际学院伦敦校区的校长，Gray女士为是这样评论这一特殊时刻的: “这对厨艺机构来说是个独特的机会，被选定为此高声望的场合准备餐宴，体现出对蓝带国际学院伦敦校区的高度重视 。自此活动成功后，蓝带国际学院获得了更多的皇室烹饪邀请。”

　　原先这道菜肴在菜单上的名称为Poulet Reine Elizabeth(伊丽莎白女皇鸡肉料理)， 在今日我们称之为加冕鸡料理。它是形容去骨的鸡肉，覆盖上一层浓郁的咖哩奶油酱， 搭配调味好的米饭色拉，青碗豆以及辣椒。
　　蓝带国际学院是世界闻名的厨艺学校，并在美食产业是排列前名的。 甚至在午宴时，服务加冕鸡肉咖哩这道菜给这么大数量的人群，并有许多不同的偏好，都可能被看做是一大挑战。 不过经过精心的调味，和充满坚果风味的酱汁，它已被看作是一项巨大的成功。

　　这些食材在当时很不寻常，少数食材于近期才可得的，而大多数的国家在战后仍有配给限制。 原始的食谱使用烤春鸡，水和少许料理酒覆盖萝卜，香草束，盐，胡椒粒及咖理奶油酱。  

　　一个稍微调整过的配方仍旧是国家的最爱，今天您可在蓝带伦敦学院的餐厅午餐菜单上找到它。



蓝带国际学院 - Le Cordon Bleu
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The history behind Coronation Chicken

In The News

In the year of Le Cordon Bleu’s 120th birthday, we are looking back at some of the most significant moments in the history of the London school. This week we discover the creation of the Coronation Chicken.
Le Cordon Bleu, world renowned for the best education in culinary and used as benchmark for excellence in the industry right back in the 16th century.  

The prestigious culinary school has always been proud of its diverse network of students and it was Rosemary Hume, a former Paris student that opened L’Ecole du Petit Cordon Bleu in Marylebone, London in 1933 - making Le Cordon Bleu London one of the oldest cookery schools in the UK.

Twenty years after the school had opened its doors, its success was confirmed when it prepared the Coronation luncheon for Queen Elizabeth II in January 1953, for which the Coronation Chicken recipe was first created.

Sir David Eccles, the Minister of Works exclusively asked Rosemary Hume and her students to undertake the luncheon for Her Majesty’s guests, who were mainly representatives of other countries. The school was honoured to be involved in such a special occasion, and served the Coronation Day banquet to three hundred and fifty people in the Great Hall of Westminster School, the largest party to have been seated there.

Sir David Eccles had great faith in the students’ abilities and without a hitch the luncheon was served at two o’clock.

Principal of Le Cordon Bleu London, Ms Gray commented on the special moment for the school: “It was unique for a culinary institution to be selected to cater for such a prestigious occasion and reflects the high regard for Le Cordon Bleu London over sixty years ago. Further invitations to cook for royalty came from the success of this event.”

The original dish that was served can be found on the menu as Poulet Reine Elizabeth, which in today’s world translates to Coronation Chicken. It is described as chicken, boned and coated in curry cream sauce, with, one end of each dish, a well-seasoned dressed salad of rice, green peas and pimentos.

Le Cordon Bleu is world renowned for being at the forefront of the gastronomy industry, and even at the time of the luncheon, serving Coronation Chicken curry to such a large number of people with many different preferences could have been seen as a challenge. However through the carefully seasoned chicken and delicate nut-like flavours running through the sauce, it was marked as a huge success.

The ingredients used were remarkable for their time, with many of them only just becoming available, whilst the majority of the country was still under the restrictions of post-war rationing. The original recipe consisted of young roasting chickens, water and a little wine to cover carrot, a bouquet garni, salt, peppercorns and a cream of curry sauce.  

A slightly more developed version of the recipe is still a nation’s favourite today and is served as a lunch dish at Café Le Cordon Bleu London.

【原文引自】：http://www.gheac.com/thread-7480-1-1.html
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