June 3, 2015

Finest Hour 112, Autumn 2001

Page 51

By Georgina Landemare, Churchill family cook, 1940s-1950s updated and annotated for the modern kitchen by Barbara Langworth (b_langworth @conknet. com)

Sir Winston did not care for thick or creamy soups, but the rest of the family were fond of them. When Mrs. Landemare served something like this delicious cucumber recipe he would have consomme.

Creme Doria

1 large cucumber [make sure it is not waxed]
1 large shallot
2 Tb butter
2 Tb raw rice
1 quart [32 oz] chicken stock
3 Tb cream
1 beaten egg yolk
Salt and pepper

Leave rind on cucumber. Chop up cucumber and shallots; fry very lightly in butter till soft. Season well [I used white pepper] add the rice, then one quart of good chicken stock. Cook for half an hour. Puree in a food processor or blender [be careful because the hot liquid will tend to overflow]. Return to pan, add the cream and slowly blend in the yolk. Keep warm, but do not boil.

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Balls of cooked cucumber can be put in before serving.