Taken At The Flood – Vienna Steak

Hello crime readers and food lovers!  Today’s Dining With The Dame dives into “Taken At The Flood” (also known as “There Is A Tide”).  This is a classic Agatha Christie mystery full of death and dastardly doings but also somewhat a mystery is our chosen dish – Vienna Steak!

Now, at first glance, this dish might have had you thinking schnitzel, a more familiar Austrian offering. But here’s the twist: Vienna Steak is actually more akin to a bunless hamburger. Traditionally, it’s served alongside fried onions and potatoes, a hearty, comforting but economical, combination.  However, I couldn’t resist putting my own spin on this wartime dish. Who can resist a good peppercorn sauce, right? So I jazzed up my version with a rich, flavorful sauce that adds a bit of glamour to the Vienna Steak.

Speaking of twists, a lightbulb moment just struck! Given the title of the book, wouldn’t “Vienna S-Taken At the Flood” be a great pun? (Okay, that one’s a stretch…) But you know how much we love a little food-related wordplay here at Retro Food For Modern Times!  

Vienna Steak

Taken at The Flood – The Plot

There were waves in the air of feeling – a strong electrical current of – what was it?  Hate? Could it really be hate?  Something at any rate – destructive.  

Lynn thought suddently, “But that’s what the matter everywhere.  Ive noticed it ever since I got home.  it’s the aftermath the war has left.  Ill will.  Ill feeling.  It’s everywhere.  On railways and buses and in shops and amongst workers and clerks and even agricultural labourers.  And I suppose worse in mines and factories.  Ill will.  But hereit’s more than that.  Here it’s particular.  It’s meant!

Agatha Christie – Taken at The Flood

It’s autumn 1944, and an air raid rattles the Coronation Club in London. Here, amidst the chaos, we meet Major Porter, the club bore. He regales Hercule Poirot with the tragic news of Gordon Cloade’s death. A German bomb has recently obliterated Cloade’s London house, taking his life in the process.

However, a twist emerges. Cloade died intestate, meaning he hadn’t updated his will after his recent marriage. This leaves his entire estate to his second wife, Rosaleen. But Rosaleen’s past holds a potential complication. Before marrying Cloade, she was the wife of a man named Robert Underhay. Underhay’s fate remains shrouded in mystery – appearently he died years ago in Africa, but concrete proof is absent.

Major Porter has just revealed that Underhay had spoken about faking his death and assuming a new identity as Enoch Arden when, he realises, much to his embarrassment that  Jeremy Cloade, Gordon’s brother has overheard his conversation.  

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The narrative then leaps forward in time. Spring 1946 sees Mrs. Lionel Cloade, another member of the Cloade family, seeking out Poirot. Convinced by a recent ouija board session, she pleads with him to locate Robert Underhay. Finding Underhay alive would invalidate Rosaleen’s marriage to Gordon, thereby jeopardizing her inheritance of the Cloade fortune. Poirot, however, remains unimpressed by this reliance on the spirit world and politely dismisses Mrs. Cloade.

But fate, it seems, has other plans. Just a few days later, news arrives that  a man named Enoch Arden has been found dead…

I included the above quote on ill will on purpose as Taken with the Flood is full of crimes and misddemeamours.  My copy is only 192 pages yet in that we have (In no particular order)

  • Murder
  • Attempted Murder
  • Death by misadventure
  • Death by Bomb blast
  • Accidental Death
  • Death by Suicide
  • Death by overdose
  • Eavesdropping
  • Bribery
  • Embezzlement
  • Perjury
  • Impersonation of persons living or dead
  • Drug addiction
  • Casual racism
  • General cattiness
  • A very red flag raising romance

And to lighten the tone a little bit of cross dressing! 

Good thing we have Poirot on hand to unravel all the threads and get to the bottom of what is going on with the Cloade family!

Taken at The Flood – The Covers

 

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As usual there are some amazing covers here and quite the variety  This is quite a complex story and as many aspects of it are in these covers.  The ouija board, the items found in  Enoch’s hotel room, Enoch’s body on the floor with the murderer seen absconding out the window, a very egg shaped head on Poirot, the blitz. 

And because it is Dining With the Dame we also have a wacky cover from Sweden showing a house sinking into a bog and some grassland in the shape of a girl’s face.  The Swedish translation is “High Water” which may explain the cover!  Either way, I love it!

The Recipe: Vienna Steak

“And every year things get worse and worse  No Service! Food uneatable! Vienna Steak indeed!  A steak’s either Rump or Fillet – not chopped up horse!” 

Agatha Christie – Taken at the Flood

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Vienna Steak with Mashed Potatoes, Fried Onions and Peppercorn Sauce

A tasty throwback to a pub meal from 1940’s Britain as described in Taken at The Flood.

Ingredients

Scale

For The Vienna Steak:

  • 500g minced Beef
  • 1 onion, finely chopped
  • 1 slice of white bread, crusts removed and torn into small pieces
  • 1 tbsp of milk
  • 1 tsp Herbes of Provence
  • 1/2 tsp nutmeg
  • Oil for frying the onions and the “steaks”
  • Salt and Pepper

For The Fried Onions:

  • 2 large onions, thinly sliced
  • 2 cups buttermilk
  • 1 cup flour
  • 1 tsp salt
  • 1 tsp black pepper, ground
  • 1/41/2 tsp cayenne pepper

For the Mashed Potatoes:

  • 500g potatoes, peeled and chopped into quarters
  • 50ml milk
  • 1 tbsp butter
  • Salt and Pepper to taste

For The Peppercorn Sauce:

  • 1 tbsp butter
  • 1 shallot finely chopped
  • 50ml brandy
  • 150ml Beef stock
  • 100ml cream
  • 2 tbsp green peppercorns from a tin or jar, slightly crush these with the back of your knife

Instructions

For The Fried Onions

  • Place the onions in a shallow bowl and cover with the buttermilk.  
  • Cover and place in the fridge for about an hour.
  • Place the flour, salt, pepper and cayenne in a ziplock bag and stir to combine.  
  • After the hour, heat the oil to 180C in a deep saucepan.  
  • Take a handful of onions from the bowl and shake off the excess buttermilk. Add them to the ziplock bag and shake.  Remove the onions from the bag and shake to remove any excess flour.  
  • Place in the oil and fry until they are a deep golden brown (2-3  minutes).
  • Remove from the oil with a slotted spoon and drain the onions on paper towel.
  • Repeat with the rest of the onions until they are all used up.
  • Serve sprinkled on top of the Vienna Steaks.

For The Vienna Steaks:

  • Heat the oil and saute the onions until golden brown.  Set aside to cool.
  • When cool, add to the rest of the ingredients and mix well.  
  • Shape into four burger patties.
  • Place in the fridge for around an hour.
  • Heat the oil in a frying pan over high heat.  Add the patties.  Sear for a minute on each side then lower the heat  to medium and and allow to cook through, turning once during cooking.  Cook to your preferred state of doneness
  • Remove from pan and keep warm while you make the peppercorn sauce.  

For The Mashed Potatoes:

  • Place the potatoes into a saucepan and cover with water.  Add salt.
  • Cook for approx 15 minutes or until the potatoes are tender. 
  • Drain the potatoes.  Leave to dry for a minute or two the pop back into the pan.  Mash well ensuring there are no lumps of potato left.  
  • Add the butter and milk and mash again.
  • Season to taste with salt and pepper.

For The Peppercorn Sauce:

  • Melt the butter  over medium heat in a small pan.
  • Add the chopped shallot.  Cook for around 5 minutes until softened, stirring every few minutes.
  • Add the peppercorns and stir for 1 minute.  
  • Increase the heat to medium high.  Add the brandy and cook until this is amost entirely reduced.
  • Add the stock and simmer until reduced to about half (3-5 ) minutes
  • Reduce the heat to medium low, Add the cream and heat to your desired consistency.  Do not allow to boil.  

To serve, place a big spoonful of mashed potatoes on a plate.  Place a Vienna Steak on top of the mash.  Pour the sauce around the mash.  Sprinkle the onions on top of the “Steaks”. 

Vienna Steak4 - Taken at The Flood

 

He stood for a moment in the hall looking from the glass -enclosed empty office to the door labelled in firm old-fashioned style COFFEE ROOM.  By experience of country hotels Poirot knew well that the only time coffee was served there was somewhat grudgingly for breakfast and that even thena good deal of watery hot milk was its principal component/  Small cups of a treacly and muddy liquid called black coffee were served not in the COFFEE ROOM but in the lounge.  The Windsor Soup, Vienna Steak and Potatoes and Steamed Pudding which comprised dinner would be obtainable in the COFFEE ROOM at seven sharp.  

Agatha Christie – Taken at the Flood

Vienna Steak3 - Taken at The Flood

 

Links To The Christieverse

Superintendent Spence says to Poirot “And then your anonymous A B C lunatic killed….(no spoilers here”).  This might refer to the killer in the earlier Poirot mystery The A.B.C Murders.

Other Food & Drinks Mentioned in  Taken At The Flood

Our August read will be Crooked House.  

Have a great week!

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New Zealand Oyster Cocktail

Hello friends, I’m back. The old adage that time heals all wounds has lasted so long because it is true. I have had my period of grief.  And whilst it is still not entirely gone, facing each day without tears is getting easier.   And what better way to celebrate my return than with a spicy starter from the land of the long white cloud!  Today’s New Zealand Oyster Cocktail recipe comes from Good Housekeeping’s World Cookery (1972).  The book says that New Zealand men like food with no frills or foreign touches.    Based on the two recipes I’ve made, my summary of New Zealand food is not “no frills” but “Ugly Delicious”. 

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This recipe was somewhat nostalgic for me as back in the day, our local pub used to do a “Bloody Mary Oyster Shot”  as an starter.  The New Zealand Oyster Cocktail had a very similar vibe.   These aren’t pretty!  But the best part about ugly delicious is the delicious.  And these met that brief in spades, even without the added sprinkle of nostalgia!  

New Zealand Oyster Cocktail – The Recipe

If you are entertaining and want a  starter that takes less than a minute to make but has a wow factor and as mentioned tastes great, then the New Zealand Oyster Cocktail is for you!  

New Zealand Oyster Cocktail Recipe

My Variations

  • The recipe calls for Tomato Sauce which to me means ketchup.  We’re classy people here at Retro Food for Modern Homes and ketchup is reserved for chips and pies.  I used tomato juice which also added to the Bloody Mary feel.
  • For my piquant Table Sauce I used a mix of Tabasco and Worchestershire.  
  • I made a little jug of the tomato juice, Tabasco, Worchestershire, Lemon juice and seasonings and added that to the oysters instead of adding each of these individually as the recipe suggests
  • Finally my serviing glasses were only large enough for one oyster but I prefer the idea of an indidivual serve rather than muliple oysters in the one cup!
  • You can also ditch the glasses all togther and pour your combined sauce and seasonings into the shell itself!  This, to my eye looks a bit prettier but is harder to eat without spilling tomato juice all over yourself! 
  • If you wanted to ramp up the Bloody Maryness of these, add a little splash of Vodka into your tomato juice mix!

 

New Zealand Oyster Cocktail 3

Have a great week!

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Negroni Sbagliato: Witness for The Prosecco

Hello friends, apologies for the long break between posts.  My father passed away at the end of last month and getting regular posts out suddenly didn’t seem so important.   However, I wanted to close out Witness for The Prosecution as planned.  There is also a link, albeit tenuous between Witness for the Prosecution and my dad.   So if there was ever going to be a right time to honour him, this was it.  We’ll get there but for the moment, let’s focus on the Negroni Sbagliato.  

Negroni Sbagliato

Sbagliato…Say What?

In 1972, Milanese bartender Mauritio Stocchetto accidentally reached for prosecco instead of gin while creating a negroni, thus inventing the “sbagliato”.  The word means  “mistaken” in Italian – pronounced Spah-li-art-toe.. Bar Basso, the scene of this mishap is still open and of course, Negroni Sbagliato’s are still on the menu!  

The main flavours in the drink are bitter from the Campari and sweet from the Vermouth.  I think this fits well with the tone of the story.  

 

Negroni Sbagliato1

Negroni Sbagliato – The Recipe

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Negroni Sbagliato

A bittersweet cocktail, perfect to accompany watching Witness for the Prosecution

Ingredients

Scale
  • 25ml Campari
  • 25ml sweet vermouth
  • Prosecco to fill glass
  • Orange twist to garnish

Instructions

  • Add the campari and vermouth to a mixing glass full of ice.  Stir to chill. 
  • Strain into your drinking glass.
  • Top with Prosecco.
  • Garnish with an orange twist

 

Witness for The Proscecution – The Film (Spoilers Galore)

ilmed in 1957, Witness for the Prosecution starred Tyrone Power as Leonard, Marlene Dietrich as his wife, and Charles Laughton as his lawyer.

The film’s ending dramatically differs from the book. In the book, Christine confesses she knew about the murder and lied to protect Leonard. The filmmakers, however, thought audiences in the 1950s wouldn’t accept a murderer going free. So, the film takes a darker turn: Christine kills Leonard upon learning he’ll leave her for another woman despite her sacrifice.

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Some great advertising and images from the film, above.  They certainly play up the suspense and the glamour couple of Power and Dietrich!

My Personal Link to Witness for the Prosecution

My father was named Tyrone, after Tyrone Power.  We all think my  nana must have had quite the crush on Tyrone Power!  And, as you will see from the posters above, Tyrone Power was one of the stars of the 1957 version of Witness for the Prosecution.   

Today would have been my dad’s 83rd birthday so it seemed like the right time to honour his passing.   I don’t know when I will feel up to getting back to a regular posting schedule.  I’m still finding it hard to wake up and not spend the first hour of my day crying.  So my posts may be a bit erratic in the coming weeks.  I’ll do what I can when I can.  Starting with this one.  

These are my two favourite photos of my dad, and, I know I am biased but I think, maybe my nana named him right because he was kind of movie star handsome when he was a young man!  The first is him, maybe in his late teens or very early twenties.   He was so proud to have been an excellent rugby player and even played for Sri Lanka, (then Ceylon) in a match against India.  In this picture he is wearing one of his beloved team jerseys.  

Dad01 Front

This next one is me and him on holiday.  I can’t remember even remember where but it looks pretty cold! Incidentally, my name, Taryn is the feminine version of Tyrone and is also the name of one of Tyrone Power’s daughters.  

Dad02 Back

My ask of you?  If you decide to watch Witness for the Prosecution with a Negroni Sbagliatio in hand (and I really think you should do this) maybe raise a little toast to the lesser known Tyrone as well as the more famous. 

Have a great week, I’ll be back when I can.  

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Witness For The Proscuitto and Melon

Hello crime readers, foodies and lovers of terrible puns!  Today’s Dining With The Dame comes to us via another short story, Witness For The Prosecution.  This story appears in the Hounds of Death collection.  We have already featured The Red Signal from this collection. I also have a French version of this story!  Today, I am pairing the story with a classic starter, Proscuitto and Melon.  We love a twofer here at Dining With the Dame so later this week, we will also be celebrating a very special occasion with a cocktail also inspired by this story.  

Proscuitto and Melon 1

 

Witness For The Prosecution- The Plot

“Supposing I tell you that he did not come in that night at twenty past nine, but at twenty past ten?  You say that he tells you he knew nothing about the money coming to him.  Supposing I tell you he knew all about it, and counted on it, and committed murder to get it?”

Agatha Christie – The Witness for The Proecution

Young, handsome but hard up, Leonard Vole finds himself accused of murdering the elderly lady, Emily French, in order to inherit her wealth.  The facts seem stacked against Leonard.  Mr Mayherne his solicitor is certain that Leonard is innocent.  The only person who can provide an alibi for Leonard is his wife Romaine. 

My Mayherne goes to see her, despite knowing that a court is unlikley to give much credence to the evidence of a devoted wife.  He gets the a terrible shock when Romaine not only tells him she detests her husband but that he is not actually even her husband!  She was married to another man in her home country of Austria but he was locked away in a madhouse so the two could not marry. 

Therefore double jeopardy does not apply

She also says that Leonard committed the murder and confessed so to her. 

How can Mr Mayherne save Leonard when even his own wife is determined to see him hanged?

Proscuitto and Melon 2

The Witness for the Proscution – The Covers

WFTP Collage (1)

I could not find many covers for Witness for The Prosecution as it is usually part of a collection such as The Hound of Death.  We’ll look at some of the playbills and movie posters next time and talk a bit more about the 1957 movie next time.  

The Recipe: Proscuitto and Melon

I’m not entirely sure we need a recipe for somerthing as simple as this, but our old friend The A-Z of Cooking has one so here it is!  

Proscuitto and Melon4

I decided to sit my melon slices on some Romaine lettuce in honour of Leonard’s wife!


Proscuitto and Melon 3

Links To The Christieverse

None that I could find but please let me know if you spotted any!

Other Food & Drinks Mentioned in The Witness for The Prosecution

  • Brandy

Our June read will be Taken at the Flood.  Yay, it’s a Poirot! 

Have a great week!

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Swiss Eggs

Hello, retro food lovers! This week we have a straightforward but delicious supper dish to delight your tastebuds! Now, I use the term “supper” quite deliberately here. For me, dinner is a much more formal affair – a multi-course spread, often quite heavy. Supper, on the other hand, is all about keeping things quick and light. And that’s exactly where Swiss Eggs come in! While they’d also be perfect for lunch or brunch, these beauties fall squarely into the supper category.

The recipe itself hails from a little gem called “500 Recipes for Quick Meals” by Marguerite Patten, published back in 1972. Get ready for a tasty trip down memory lane!

Swiss Eggs 1

How good does it look with that combination of both melted and crispy cheese!  This is not one for the lactose intolerant!  And as the name of the book suggests this is also a quick recipe, it also only has four ingredients! Quick, easy delicious = a suppertime win!  It would also be a great brunch or work from home lunch!  So, as you might have guessed the Swiss in the title doesn’t refer to this dishes provenance but to the use of Swiss cheese which is first used to line the bottom of the baking dish.

Swiss Eggs 2

You then add your eggs.

Swiss Eggs 3

Cover with cream:

Swiss Eggs 4

And more cheese. And that’s it. Job done. Pop that into the oven for around 12 minutes and enjoy!

Swiss Eggs 5

Serving Suggestions for Swiss Eggs

While your eggs are baking, why not whip up a simple green salad and some toast? Or, if you’re feeling a touch more indulgent (like me!), pop some garlic bread in alongside the eggs to bake together. The combination of creamy Swiss Eggs, a refreshing salad, and warm, garlicky bread creates a light yet undeniably delicious meal.

Speaking of delicious, a glass of chilled white wine wouldn’t go amiss here, would it? The entire dish evokes a certain European charm, and a glass of wine would only enhance that ambiance. So go ahead, channel your inner Elizabeth David on this one. Of course, if you’re enjoying this as a breakfast treat, it might be wise to stick with Marguerite’s original suggestion of some good old-fashioned (and perhaps very 1972) fried bread! It might not be quite as continental, but it’s certainly a nostalgic and satisfying way to start your day.  Then again, who am I to judge?  If you want wine with your brekkie, go for it!

Swiss Eggs – Recipe

Swiss Eggs Recipe1 (1)

I thought the Swiss Eggs were holey delightful!  (Geddit?  Swiss Cheese has…nevermind) And not at all eggtravagant!  I”m sure you’ll all be scrambling to make these!

Enough with the puns!  Have a great week!

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