Posted on

Buckingham Eggs

I’ve been hunting for Anchovy Paste for weeks and I finally found it – in the same place I found the elusive filé powder – Fresh and Wild.  Look at the splendour of the packaging!  I was actually looking for something I remember being mildly obsessed with in my childhood – Patum Peperium.  Gawd knows what recess of my brain remembered the existence of that, but a quick search of the internet reveals that it is still around.  Here’s Tom Parker Bowles waxing lyrical about it.  I must find me some.  Yum.

I’ve been wanting to try Buckingham Eggs since I discovered Lauren Hairston’s lovely blog.  She’s a fellow fan of Vincent and Mary’s “Treasury of Great Recipes” and I loved her version of this dish.  She made the Grilled Anchovies from the Treasury and used these as the underpinning of the Buckingham Eggs – genius!  I’m going to try her version too. Here’s a link, but be warned, there’s a story in this blog post about a cousin of the Duke of Buckingham biting the penis off a corpse!  Ha ha – oh how I love the internet!

For my version of the Buckingham Eggs I made the spread with anchovy puree, butter and English mustard and followed all of Vincent’s instructions bar two.  First I forgot to slice the crusts off the bread (which resulted in them getting burned so I now see why he suggested that!) and I used some gruyere instead of cheddar.  mmmmmmmmmmmm.  Again though I feel like I need to drink a bucketful of water I am now so thirsty.  Delicimo though!

I like Vincent’s idea of having these as a midnight supper.  As I am such an early riser I haven’t seen midnight for many moons but I might stay up late one night and just do it!  That Mr S phoned last night at twenty to one in the morning to see if I was “decent” – um no, I was in the nood but also alas, also fast asleep!  Perhaps I’ll get him over for a midnight feast sometime, he’s certainly a night owl.

Recipe from: A Treasury of Great Recipes.

About Jenny Hammerton

I am a film archivist living in London, making film star fodder and writing about movie stars and their recipes in my spare time. My main website is at - over there I record my attempts to cook the favourite dishes of the greatest film stars of Hollywood's Golden Era - 10 years of nonsense and counting!

2 responses to “Buckingham Eggs

  1. Lauren

    Thanks for the lovely blog mention! I’m glad you’re more adventurous than most of my acquaintance. I think most of my friends are a bit afraid to come over for dinner! They’re still talking about the pease porridge I made in 2009.

    I’ve never had Patum Peperium. That might be difficult to find in Kansas, a state not known for culinary adventuresomeness. I took a batch of Parkin to poker night last night and it took a lot of convincing to get anybody to try a piece, but our host ended up having three, so I guess it was all right!

  2. Ha ha – hear what you are saying about the pease porridge. I’m still living down Ginger Rogers’ Butterscotch Pudding (mostly composed of tapioca – bleah)!

    If I find some Patum Peperium I’ll get two and send you one in Kansas!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s