OP: The Royal Cookery Book in Colour

From the cook to both Queen Elizabeth II and the Queen Mother—and, previously, to a king of Yugoslavia—comes a book of recipes reflective of “modern” British royal households. Mrs. McKee makes a point to say that, in the post-war years, the upper crust rarely supped on seven courses, as in the old days. Three courses sufficed, and the occasional humble offering was not an unwelcome break from rich, showy dishes.

Surprisingly free from the triteness that often comes with celebrity-type cookbooks, The Royal Cookery Book (1964) exudes the earnestness of a person who loves to cook fine food, regardless of for whom. Of course, the “whom” cannot be overlooked, especially in this 1989 revised edition with its full color plates, showing off delicate morsels elegantly plated on fine china and silver.

Particular notables:

• Lobster in aspic
• Roulades of beef stuffed with smoked gammon, aromatics, and anchovies, braised in a red wine sauce and served over rice or, as in the accompanying photograph, creamed potatoes piped into rosettes
• Asparagus tips wrapped in spinach and served with mousseline sauce and Parmesan cheese
• Banana-stuffed meringues drizzled with hard crack caramel

And, of course, you will find substantial tributes to game cookery for those meals enjoyed at Balmoral and Sandringham. Catching our eye: game consomme served with poached balls of truffled and creamed chicken; pheasant pie with cream sauce; bacon-wrapped venison braised in a redcurrant jelly and wine sauce.

We are pleased to offer a copy in Very Good Plus condition. The attractive jacket, price clipped, is moderately shelfworn.