Tom Parker Bowles has brought to light the authentic recipe for a beloved dish Queen Elizabeth savoured during her Coronation 72 years ago, while expressing frustration over how the recipe has been altered and diluted over time. Despite the many “vile” and exaggerated tweaks made by others, Tom focuses on preserving the original creation by Constance Spry and Rosemary Hume.
In his 2024 book, Cooking & The Crown, Tom writes, “I know, I know it really wouldn’t be a royal cookbook without this so-called regal ‘classic’… The original version is perfectly civilised, but over the years, ingredients like almonds, sultanas, and even turmeric were added, transforming it into a banana-coloured, overly sweet version, far from the dish intended—now sadly a hallmark of mundane sandwich fillings.”
The recipe centres on Poulet Reine Elizabeth, commonly known as Coronation Chicken sandwiches. While Spry and Hume are credited as its creators, the exact inspiration behind the dish remains unclear. Some speculate it was influenced by George V’s Jubilee Chicken of 1935 — a mix of mayonnaise, chicken, and curry powder — though no definitive link exists.
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Queen Elizabeth II’s coronation in 1953 occurred just before rationing ended after 14 years of austerity. With chicken being a luxury at the time, this dish was a special indulgence. For those eager to cook a slice of royal history, Tom’s book provides a straightforward recipe. While boiling and shredding chicken is simple, mastering the sauce requires a touch of skill.
The original filling is more complex than you might expect: it includes not only chicken, mayonnaise, and curry powder but also tomato paste, red wine, bay leaves, lemon juice, and the standard salt and pepper seasoning. The mixture is served on brown bread, with the crust removed in true royal fashion.
Tom advises, “Remove the crusts and cut each sandwich into three generous fingers,” emphasizing the classic, elegant presentation.
Cooking & The Crown features over 100 recipes spanning from Queen Victoria’s era to King Charles III’s reign. Along with extravagant offerings like ‘Pommes Elizabeth’ and ‘Pudding au Pain et aux Cerises,’ the book contains many accessible recipes for home cooks wanting to bring a taste of the monarchy to their table.