Last night I decided to make a Downton Abbey meal.  I made the cookbook’s Chicken A La Creme Paprika.  For this one you sauté chopped onion in butter and then add paprika, salt and tomato pasta (for us puree) with some water.  You lay a pieced up and deskinned  chicken on top and simmer for 45 minutes.  You remove the chicken and add cream to the leftover sauce.  You sieve it into a bowl, and it becomes the sauce.

I also made Asparagus Cups.  This was a two day process.  I had to make the brioche buns’ dough the day before.  This was a 5 hour process.  I had the dough warming in the oven and told Tom about it. But somehow he did not remember and started preheating the oven.  I was really scared he had killed my yeast.  The next day I put the dough in muffin tins and cooked them.  They cooled and then the tops were taken off and the center spooned out.  I made  custard filling with parmesan added.  I steamed the asparagus.  I placed the custard in the buns and then placed the asparagus in them.  They were then baked in the oven 5 minutes.

I also made Victoria Sandwich.  I have been curious about this since British Baking.  It is an eggy cake that is cut into two layers and jam put in the middle.  I used up the black currant jam from Shearing Day breakfast.  It is cut into 18 pieces.  Here it is.

The dinner was great.  It was different, tasty, and fancy.  It was nice to mix it up.  We did add whipped cream to the sandwich which is not traditional but helped.