Dinner en homage Diana Rigg

Ever-popular cult TV icon and former Bond girl, Diana Rigg has aged gracefully into a grande dame of the British stage and small screen. Widely celebrated as a gourmand and extraordinary hostess, Rigg's London dinner parties still draw in the swankest of crowds to enjoy her lingering beauty and Continetal-inspired menus. Now we just have to somehow wrangle an invite to Cafe Rigg.

SUMMER MIDNIGHT SUPPER in honor of DIANA RIGG

Apertifs

Crudites

Consomme Grande Duchesse

Prepare this elegant but simple first course by boiling 2 quarts of best quality chicken stock with a sliced onion and lemon. Strain, heat to a tiny simmer, add 4 or 5 large splashes dry sherry, a few slices of poached chicken breast, shaved mushrooms and asparagus tips. Simmer for an additional 5 minutes then serve very hot with buttered dinner rolls.

Dublin Prawn Salad

1 1/2 lbs. prawns or large shrimp / 1 cup white wine / 1 onion, sliced / 1 lemon, sliced / 1 t. peppercorns of any sort / 1/4 lb. white mushrooms / 3 T. olive oil / about 1 1/2 T. lemon juice / 1/2 cup mayonnaise / 1 t. or more tomato paste / heavy cream / salt and pepper / parsley

1. Clean shrimp and place shells in a saucepan with wine, onion, lemon, 1 t. salt and the pepercorns. Simmer for 10 minutes. Strain and pour over the prawns or shrimp in a second saucepan. Add water to just cover.
2. Simmer the shellfish for 8 minutes - no longer. Cool then chill in the poaching liquid.
3. Slice the mushrooms thinly and mix with olive oil, pepper, lemon juice and maybe a crushed garlic clove. Marinate for 2 hours or so.
4. Flavor the mayonnaise with tomato paste and thin a bit with some heavy cream. A thick sauce should develop.
5. Add the cold, drained prawns or shrimp and drained mushrooms to the tomato mixture.
6. Season with salt and pepper and garnish with a bit of parsley.
7. Serve with crusty bread.

Iced Peaches

Selected Cheeses and Water Crackers