Month: February 2025

A Pocket Full of Rye – Bird Pie

Hello crime readers and food lovers. Welcome to Dining with The Dame! Today’s book, A Pocket Full of Rye, is my favourite Miss Marple to date. I absolutely loved this one.  This is not so much a Dark Marple but a Marple out for vengeance!  To paraphrase the 1976 film Network, “She’s as mad as hell, and she’s not going to take it anymore”!  And I am here for every second of it! 

Inspector Neele gave a sudden, rather unexpected smile. He was thinking to himself that Miss Marple was very unlike the popular notion of an avenging fury.  And yet, he thought that was perhaps exactly what she was.

A Pocket Full Of  Rye – Agatha Christie

Something I did not love about this book, at least in writing this post, was the weird use of ‘Pocket Full’ versus ‘Pocketful’. However, if Agatha Christie preferred it that way, who am I to judge?

Today’s menu will be a Bird Pie from Diana Henry’s excellent book A Bird In The Hand.  Please note that I am not aiming for any verisimilitude with the text by baking four and twenty blackbirds in my pie.  This bird pie contains a far more prosaic (and I’m sure more delicious) chicken!  

Bird Pie 1

A Pocket Full of Rye – The Plot

Setting The Scene

The king was in the counting-house, counting out his money…

Rex Fortescue, a wealthy businessman, dies after drinking a cup of tea in his office. However, it soon becomes apparent that the circumstances are far more complex than they initially seemed. Firstly, the actual poison was taxine, a deadly poison derived from Yew trees. Since taxine is a slow-acting poison, it could not have been contained in the tea. Instead, it was far more likely to have been something Rex consumed earlier, such as breakfast. Furthermore, he was found with some grains of rye in his pocket, an intriguing detail that adds another layer to the mystery.

Suspicion soon turns to Rex’s second and much younger wife, Adele. Indeed, Adele was almost certainly having an affair with her “golfing” partner, Vivien Dubois, providing her with a strong motive for murder.

The queen was in the parlour, eating bread and honey…

However, not long after Rex’s death, Adele is also killed via cyanide in her afternoon tea.

Bird Pie 2

The maid was in the garden, hanging out the clothes, when down came a blackbird and pecked off her nose

Gladys Mitchell, the Fortescue’s maid, is later discovered strangled by the washing line with a clothes peg on her nose.

Enter Miss Marple

Gladys, the maid, had previously worked for Miss Marple.  In fact, Miss Marple trained Gladys in housekeeping straight from the orphanage.  Miss Marple remembers Gladys as a somewhat gullible, hopelessly romantic young girl.  And she is fuming about the way that Gladys died!

“It was the clothes peg  that really worried me,” said Miss Marple in her gentle voice…That’s what made me so angry, if you can understand, my dear.  It was such a cruel, contemptuous gesture.  It gave me a kind of picture of the murderer. To do a thing like that!  It’s very wicked you know to affront human dignity”

A Pocket Full of Rye – Agatha Christie

We have:

  • The return of Rex’s wayward son, Lancelot
  • Strange muddy footprints in the house
  • A housekeeper with something to hide
  • A mysterious person in the garden
  • An entire family vowing revenge on Rex Fortescue for some financial double-dealings around a failed goldmine in Africa
  • Blackbirds left on a windowsill and baked into a pie

Thankfully, Miss Marple can pull together these disparate threads and gain justice for poor Gladys.  And, I guess, Rex and Adele.  Even though they, and the members of their family, are all awful people.  

A Pocket Full of Rye – The Covers

Pocket Full of Rye Collage

There are some amazing covers here. Lots of blackbirds and cups of tea as to be expected. There are also two great pulp covers featuring Rex and Adele lying dead.  My favourite, though, is the German cover with the hand on the lawn, presumably referencing Gladys, lying dead by the washing line.  Maybe, like Miss Marple, I am happy she is being recognised, if only in death. 

Below this is a rather unflattering drawing of Miss Marple on the cover of a Czech version.  In contrast, two to the right of this one, there looks to be a very snazzily dressed Miss Marple wearing a beautiful lilac suit paired with a gorgeous green scarf, bag and umbrella.  It’s such a pleasant change to see a glam Miss Marple.  Even though I’m sure far more eyes were focussed on the central figure of a very buxom Adele virtually bursting out of what is most definitely not a golfing outfit! 

Miss Marple

The Recipe: Bird Pie

I very much enjoyed this.  The capers were a really nice addition that added a little spark to this chicken pie! 

AA Bird Pie

Bird Pie 3

Links to the Christieverse

  • None that I could find. Please let me know if you find any!

Other Food & Drinks Mentioned in They Do It With Mirrors

Our read for March will be Destination Unknown. 

Have a great week!

Signature2

Frankfurter Roka

Hello friends, I’m shaking things up today with a vintage recipe from Good Housekeeping’s Cooking for Today. Firstly, this is just the tip of the iceberg. This was a 13-part weekly magazine.  The recipe for Frankfurter Roka comes from issue #2. I have a few of these, which I intend to cook from this year, so we will definitely be hearing more from this mag in the coming months!  

Moving on, I’m channelling my inner Beatles and “Hey Jude”-ing a vintage recipe for Frankfurter Roka. Meaning, my aim is to “Take a sad song and make it better.” Just substitute “song” for “salad” and we’re there!

The Original Recipe for Frankfurter Roka

Here is a picture of the old and the new!

Frankfurter Roka collage (1)

My Changes To The Original and Why

The original recipe promised a vibrant salad brimming with flavours I adore: tangy blue cheese, briny olives, and earthy potatoes. However, there were two ingredient that simply had to go.  First up was the frankfurters. The mere thought of them makes me gag.   Consequently, I had a delicious replacement in mind: finely sliced, pan-fried chorizo, adding a delightful smoky depth to the dish. 

Whilst canned potatoes don’t give me the same visceral reaction, I would never willingly eat them!  So, out with the convenience, in with the fresh! I opted to boil some lovely new potatoes and then pan-fry them in the aromatic oil left behind from the chorizo.

Now, the dressing presented its own challenge. The original recipe called for Kraft Roka Blue Cheese Dressing, a product sadly unavailable in Australia. No worries! I decided to channel my inner Nigella Lawson and whip up her “Universally Useful Blue Cheese Dressing.” While I skipped the HP sauce (personal preference!), I added a touch more Worcestershire sauce for an extra kick.

Finally, I decided to serve the Frankfurter Roka in large lettuce leaves. Consequently, everyone can choose their favourite bits and the amount of dressing they prefer. Furthermore, these could then be wrapped up and eaten using your hands, similarly to how you would in a Vietnamese restaurant when you get to wrap your spring rolls in lettuce and herbs.  This makes for a fun shared plate to eat with family or friends!   Here’s my updated recipe!

Print

Frankfurter Roka, Updated

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

My take on a vintage salad.  These amounts will serve 2 people as a light meal.  

Ingredients

Scale
  • 1 chorizo sausage
  • 46 new potatoes, peeled and cut into a 1cm dice
  • 1 Serve of Nigella Lawson’s Universally Useful Blue Cheese Dressing, or if it is available in your country, some Kraft Roka Blue Cheese Dressing
  • 12 stuffed olives
  •  A pile of large lettuce leaves to serve – Cos / Romaine or Iceberg are ideal

Instructions

  • Boil the potatoes in salted water until they are just tender (about 10 minutes)  Drain.
  • Slice the chorizo and place in a frying pan.  You do not need to heat the pan or add any oil.  Cook the chorizo over medium heat until they are nicely browned.  
  • Remove the chorizo slices from the pan.  Add the potatoes.  Fry the potatoes in the oil left by the chorizo until they are golden and crisp.
  • Place your lettuce leaves on a serving platter. 
  • Mix the chorizo, potatoes and olives, sprinkle with the parsley. 
  • Serve the blue cheese dressing on the side.

To eat, load your lettuce leaves with the chorizo and potato mix.  Pour as much or as little of the blue cheese dressing as you desire over the top.

Enjoy! 

 

I loved my updated version of Frankfurter Roka!  I hope that you will also think that I’ve taken a sad salad and made it better…better…better…

Have a great week!

Signature2