June 3, 2015

Finest Hour 101, Winter 1998-99

Page 28

By Georgina Landemare (the Churchill Family Cook, c. 1940s-50s)
Updated and annotated by Barbara Langworth <[email protected]>

13 OCTOBER 1940…

As the raid continued and seemed to grow in intensity we put on our tin hats and went out to view the scene from the top of the Annexe buildings. Before doing so, however, I could not resist taking Mrs. Landemare and the others from the shelter to see their kitchen. They were upset at the sight of the wreck, but principally on account of the general untidiness1. —WSC, Their Finest Hour

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Tournedos Montpensier (serves six)

6 short paste’ tartlets, pie crust dough tartlets, or purchased tarts
6 beef fillets (tenderloin) about 2 1/2 lbs total
1 bundle of small asparagus
6 pats of green butter

Cut off the points of the asparagus and cook in salted water, strain and put in a little melted butter. Place a few of these tips in each tartlet.

Melt 2 Tb butter and 2 Tb oil. Tie each fillet with a piece of string to prevent spreading. Cook for 3 minutes each side, and then place one in each tartlet. Top with green butter.

1. Mrs. Landemare’s short paste:

1 lb plain flour (about 4 cups) 12 oz butter (3 sticks)
salt
squeeze of lemon juice

Rub the butter well into the flour, mix with a very small amount of water and lemon juice. Form into a past.e.

2. Green Butter

Mix 6 Tb (3 oz) softened butter with a generous Tb of finely chopped parsley, a little lemon juice and salt and pepper. For a more decorative garnish use a large star tip and pipe in a circle.