Churchill's Cookbook

By Georgina Landemare

Winston Churchill is well known for his hearty appetite and love of food. Churchill's cookbook gives a fascinating insight into what he ate during the Second World War containing over 250 delicious recipes created by his personal cook, Georgina Landemare. From mouth-watering cakes, biscuits and puddings, to healthy salads and warming soups, discover the food that sustained Churchill during his "finest hour". Georgina Landemare was the "celebrity cook" of her day, specialising in creating sumptious feasts for England's nobility. she worked hard cooking for the Churchill family throughout the Second World War and was told by the Prime Minister on VE night that he could not have managed through the war without her.

• Language: English
• Publisher: Imperial War Museum
• Release date: Sep 1, 2016
• ISBN: 9781782816737

Georgina Landemare

Georgina Landemare was Churchill’s cook at 10 Downing Street. She was the ‘celebrity cook’ of her day, specialising in creating sumptuous feasts for England’s nobility. She worked hard cooking for the Churchill family throughout the Second World War and was told by the Prime Minister on VE night that he could not have managed through the war without her.

Book preview

SOUP

Illustration

POTAGE ALÉXANDRE

For six people.

1 pint flageolets and french beans mixed; good handful of sorrel; 2 pints stock; 2 egg yolks; ½ gill cream; seasoning.

Boil the flageolets and french beans for an hour in a pint of salted water. In another saucepan, melt the butter and add the sorrel, stirring well until softened. Pass the cooked beans through a sieve into the saucepan containing the sorrel, and add the 2 pints of stock. Bring all to the boil.

Beat the yolks of eggs and the cream in the soup tureen and then pour in the soup, gently mixing with a wooden spoon.

POTAGE ARGENTEUIL

This soup should be made from the water in which Argenteuil asparagus has been cooked as a vegetable. Tinned asparagus is almost as good and if this is used the liquor can be diluted.

For six people.

1 quart Argenteuil asparagus water; 1 cup rice; handful sorrel leaves; 1 egg yolk; seasoning.

Melt a little butter in a saucepan with the sorrel and stir to prevent it catching. When soft, add the quart of asparagus water and the cupful of well-washed rice with seasoning. Cook for 20 minutes.

Beat the yolk of an egg in the soup tureen, add a little butter and then pour in the contents of the saucepan, stirring gently.

BORTSCH POLONAISE

For six people.

Duck carcass; celery root; parsley stalks; small branch fennel; little marjoram; peppercorns; 3 scraped raw beetroot; 3 carrots; 2 leeks; 1 cooked beetroot; cubes of duck meat and beef; sour cream; beetroot juice.

Make a consommé of the carcass, together with 1 quart of water, parsley stalks, chopped celery, fennel, a pinch of marjoram, 8 peppercorns, scraped raw beetroot, carrots, leeks and seasoning. Cook slowly for 1 hour. Strain and remove fat. Garnish with Julienne of cooked leeks, cooked beetroot, small cubes of beef and duck. Serve separately sour cream and juice extracted from the cooked