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1. Coronation Chicken
At Queen Elizabeth II’s coronation in 1953, this curried
chicken salad was served. Created by Constance Spry, a food writer and Rosemary
Hume, a chef, both were from the
Cordon Bleu Cookery School in London and came up with a dish to serve visiting dignitaries that could be made in advance. King Charles has opted not to
serve this dish at his meal, however, probably as it is so closely associated with
his late mother, Queen Elizabeth II.