The Official Narnia Cookbook - Литагент HarperCollins USD

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can be made with all kinds of things to flavor them. We have suggested several here, but the variety you can make is limited only by your own imagination. Narnian omelettes are made with all kinds of fillings and different kinds of eggs. Wild seagulls’ and wild plovers’ eggs are two tasty varieties, though, of course, it is always bad manners to serve any egg dish in the presence of Narnian Talking Birds. Omelettes are often regarded as breakfast food but can, in fact, be eaten at any time of the day. Experiment with your omelette recipes by adding spices, such as a touch of curry powder or some ginger, for example.

      “So first of all he has porridge and pavenders and kidneys and bacon and omelettes and cold ham and toast and marmalade, and coffee and beer.”

       —THE SILVER CHAIR

      1 SERVING

       1 tablespoon water

       2 eggs, the yolks separated from the whites

       Pinch of salt and white pepper

       1 tablespoon butter

      ASSORTED FILLINGS:

      2 tablespoons grated Cheddar or Cheshire or another flavorful cheese

       herbs: 1 tablespoon finely chopped fresh parsley, chives, or dill

       onion: 1 tablespoon chopped, sautéed in 1 teaspoon butter until soft and translucent

       mushrooms: 2 tablespoons sliced, cooked in 1 teaspoon butter

      1. Preheat broiler.

      2. Stir the water and the egg yolks vigorously until well combined. Stir in a pinch of salt and pepper.

      3. Whisk the egg whites until stiff. Gently fold the egg whites into the yolks until just combined.

      4. Over medium heat, melt the butter in an ovenproof omelette pan. Tip the pan from side to side to coat well with the butter. Pour in the egg mixture. As the edges set, lift them away from the sides of the pan and let the uncooked egg run under. When the bottom is well set, put the pan under the broiler and cook a minute or so to set the top.

      5. Remove the pan from the broiler; spread filling over ½ of the omelette. Run a spatula around the edge of the pan, fold the omelette in half, and slide out onto a warm plate. Serve piping hot.

       LUNCH

      Jack was fascinated by words, and the origin of the word lunch is quite interesting. It probably comes from the Middle English word noneschench (none meaning “noon” plus schench meaning “drink”), so originally it seems that lunch would have been a break for a drink in the middle of the day. Nowadays, of course, we make a meal of it. In some parts of the world lunch is the main meal of the day, and many people have a big midday meal on Sundays. At Jack’s Oxford home, The Kilns, lunch was served at one o’clock in the afternoon and was a relatively light meal. In Narnia lunch dishes vary according to the season of the year as well as which creatures are eating it. For Naiads and Dryads, the spirits of waters and trees, lunch would be very different from that enjoyed by Dwarfs or eagles, for example. The lunch suggestions we have used here are, naturally enough, those suitable for us.

       ROAST LEG OF LAMB

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      Roast lamb is one of the most delicious of all meats when properly cooked and served. A couple of slices of cold leftover lamb served with mint sauce, hot green peas, and perhaps a few new potatoes is a wonderful lunch. When new potatoes are boiled, a sprig of mint should be added to the water. Lamb and mint traditionally go together, and you’ll find they are delicious.

      Sheep are very hardy creatures and can live and thrive in country where cattle could not survive. For this reason lamb became popular in mountainous and semidesert areas throughout the world. In Archenland, and throughout the mountains of Scotland, England, Wales, and Ireland, to this day you will see sheep everywhere. Jack got his taste for lamb from his childhood in northern Ireland and England. In Narnia lamb is a favorite dish of the Telmarines.

      The Faun trotted in, half dancing, with a tray in its hands which was nearly as large as itself.

       —THE HORSE AND HIS BOY

      6 SERVINGS

       1 leg of lamb, 7–9 pounds

       2 tablespoons honey

       2 cloves garlic (or more to taste), slivered

       Leaves of 2 sprigs fresh rosemary, chopped, or 1 teaspoon dried

       Leaves of 4 sprigs fresh thyme, chopped, or 1 teaspoon dried

       Salt and freshly ground black pepper

       Mint sauce

      1. Preheat the oven to 350 degrees F.

      2. Place the leg of lamb in a roasting pan. Brush with a thin coating of honey. Cut slits in the lamb, and tuck in slivers of garlic and bits of herbs.

      3. Scatter any extra garlic and herbs over the lamb; sprinkle with salt and pepper, and roast uncovered for about 20 minutes per pound.

      4. Remove from the oven and allow to sit for 15–20 minutes if serving hot, in order to make carving easier.

      5. Slice the lamb and serve with mint sauce on the side. To serve cold, allow the meat to cool completely in the refrigerator.

      Lamb can also be roasted in a cooking bag, which you can buy in a grocery store or supermarket. Season as above and place in the bag, following the manufacturer’s directions for use.

       COLD LAMB AND GREEN PEAS

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       “It’s lovely,” said Lucy, and so it was; an omelette, piping hot, cold lamb and green peas, a strawberry ice, lemon squash to drink with the meal and a cup of chocolate to follow.

      —THE VOYAGE OF THE DAWN TREADER

      6 SERVINGS

       12 slices cold roast lamb, or more if desired

       2 pounds fresh young peas, shelled, about 1½ cups, or one 10-ounce package frozen baby peas, thawed

       1 teaspoon salt

       Sprig of mint

       1 tablespoon butter

       Salt and freshly ground black pepper to taste

       Mint sauce (see recipe below)

      1. Arrange the slices of meat on a serving platter.

      2. Bring to a boil enough water to just cover the peas. Add the peas, the salt, and the sprig of mint. Lower heat to a simmer and cook until tender, about 5 minutes for young peas, less for thawed peas.

      3. Drain and dress with butter and salt and pepper to taste. Serve hot.

      4.

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