| |
|
Tatiana Macaire
was headmistress
at Ashford
School from 1984
- 1992 |
|
| |
|
My
Entertaining
Book
by
Tatiana
Macaire |
|
Extracts
from
the
book
reproduced
with
kind
permission
of
Tatiana
Macaire
'This
unusual
book
does
not
fit
neatly
into
one
category.
It
covers
one
woman's
marriage
and
career
from
the
point
of
view
of
her
dining
table,
including
homes
in
four
countries,
and
is
based
on
her
Entertaining
Book,
faithfully
kept
for
forty
years,
recording
the
guests
and
the
menus.
Selected
recipes
illustrate
each
chapter,
with
an
appendix
of
particular
favourites
unmentioned
elsewhere.
Part
memoir,
part
cook-book,
it
charts
a
time
of
immense
change,
culinary,
technological
and
social.' |
| |
|
 |
 |
|
|
'Tatiana
Macaire
(nee
Miller)
was
born
in
1933
in
the
Isle
of
Wight.
Her
doctor
father
was
married
to a
White
Russian
who
escaped
from
Russia
at
the
time
of
the
Revolution.
After
school
at
Roedean
and
a
Classics
degree
at
Oxford,
Tatiana
taught
in
various
schools,
state
and
independent,
till
meeting
her
husband,
James,
with
whom
she
went
to
Nigeria,
Bavaria,
and
Denmark
before
they
settled
in
England.
|
She
has
two
sons,
and,
once
they
were
at
school,
picked
up
her
career,
ending
up
as
Head,
firstly
of
Channing
School
in
North
London,
and
finally
of
Ashford
School
in
Kent,
where
she
had
one
year
as
president
of
the
Girls'
Schools
Association
(GSA).
In
retirement
she
enjoys
her
grandchildren,
has
continued
to
enjoy
sailing,
learnt
to
pick
up a
paintbrush
(art,
not
house),
travelled
widely,
and
discovered
the
reality
of
her
Christian
faith.' |
A
recipe
'Ginger
Meringue
with
Rhubarb
Sauce
4 egg whites
225 g (8oz) caster sugar
4 tbs Advocaat liqueur
2 tbs finely chopped preserved ginger
2 tsp preserved stem ginger syrup |
284 ml (lOfloz) carton double i
450 g(1lb) rhubarb
50 g (2 oz) granulated sugar
1 tsp arrowroot
icing sugar to decorate |
Line
2
baking
sheets
with
non-stick
baking
parchment.
Whisk
egg
whites
till
stiff
but
not
dry.
Add
2
tbs
caster
sugar,
re-whisk
till
stiff
and
shiny.
Fold
in
remaining
caster
sugar.
Spoon
meringue
mix
into
48
rounds
(walnut
sized)
on
baking
sheets.
Bake
at
130°
for
2
hrs,
or
till
completely
dry.
Cool
on
wire
rack,
store
in
airtight
tin
till
needed.
Mix
Advocaat,
chopped
ginger
and
syrup.
Whip
cream
till
just
holding
shape,
fold
in
ginger
mix.
Whip
again
for
1
min.
Cover
and
refrigerate,
Cut
rhubarb
into
4cm
(1.5in)
lengths,
place
in
saucepan
with
gran,
sugar
and
300
ml
water.
Cook,
covered,
over
v.
gentle
heat
till
tender
(c.20
min).
Cool
slightly,
puree.
Sieve
puree
back
into
rinsed-out
pan.
Blend
arrowroot
with
1
tbs
water.
Stir
into
puree,
bring
to
boil,
stirring.
Boil
1-2
min
till
thickened.
To
serve,
sandwich
meringue
rounds
together
w. a
little
ginger
cream,
refrigerate
c.
30
min.,
dust
with
icing
sugar
and
serve
with
rhubarb
sauce.'
The book has some delightful illustrations by Barbara Lacey, including the picture below of 'Ranger', the rescue dog.
The extract below is from the chapter about Tatiana's time at Ashford School.'Our house and garden was surrounded by playing fields on three sides, with the Junior School reached a hundred yards away via the back gate. Ranger, the rescue dog, grew very used to being surrounded by admiring crowds of small people to stroke him and rub his tummy, and if by chance he was out on the field with any children ignoring his presence, he would give a short sharp bark, which always had the desired effect.
There were several children who had been brought up abroad for whom it was a completely new and initially alarming experience to actually stroke a dog, but they tended to be the ones who ended up as some of Ranger's most devoted admirers.'
If you would like a copy of this book please contact Tatiana Macaire by email here
or by post at:-Ferry Cottage, Undershore Road, Lymington, SO41 5SA
Cost £7 including p&p
|
|
|
|
|
