This famous salad was
invented by Constance Spry and served at the Queen's Coronation lunch in
1953. Serves 8.
INGREDIENTS: Chicken; poached - 1 x 2.3 kg
(5 lb), Vegetable oil - 1 tbsp, Onion - 1 small finely chopped, Curry
paste - 1 tbsp, Tomato purée - 1 tbsp, Red wine - 100 ml (4 fl oz), Bay
leaf - 1, Lemon - juice only, Canned apricot halves - 4 drained, finely
chopped, Mayonnaise - 300 ml, Whipping cream - 100 ml (4 fl oz), Salt
and pepper, Watercress - to garnish.
COOKING: 1. Remove the flesh from the
chicken and cut into small pieces. In a small saucepan, heat the oil,
add the onion and cook for about 3 minutes, until softened. Add the
curry paste, tomato purée, wine, bay leaf and lemon juice. Simmer,
uncovered, for about 10 minutes until well reduced. Strain and leave to
2. Purée the chopped
apricot halves in a blender or food processor or through a sieve. Beat
the cooled sauce into the mayonnaise with the apricot purée. Whip the
cream to stiff peaks and fold into the mixture. Season, adding a little
extra lemon juice if necessary. Fold in the chicken pieces.
3. Garnish with watercress to