Eggs Drumkilbo

A friend asked me to find this receipt, so I asked in vain all the cooks I knew. Then a certain Tom Price, who had read my pleas, sent me the answer. He had had it at some convention at Sandringham hosted by the Prince of Wales for the edification of journalists. Later I received a letter from Lady Elphinstone who actually lives in Drumkilbo. She told me that her uncle’s cook was the first perpetrator of this dish and it was served at Buckingham Palace as part of the wedding breakfast for Princess Anne and Captain Mark Phillips. Isn’t that a fine detective story? Here goes…


  • 1 lobster
  • 225 g/8 oz raw prawns
  • 8 good tomatoes
  • 8 hard-boiled eggs
  • fresh mayonnaise
  • a little tomato purée
  • anchovy essence
  • Worcestershire sauce
  • Tabasco sauce
  • salt and freshly ground pepper
  • 2 tbsp aspic powder
  • white wine or water


Cook the lobster and prawns. When cooled and shelled, dice the flesh of both. Dip the tomatoes into boiling water for half a minute, then skin and deseed them. Dice the flesh and add to the lobster and prawns. Remove the whites from 2 of the eggs and discard. Dice all the yolks and the rest of the whites, and add to the mixture. Mix all the ingredients with sufficient mayonnaise, flavoured with tomato purée, anchovy essence, Worcestershire sauce and Tabasco to taste, to produce a good, fairly stiffish consistency. Check for seasoning.

Dissolve the aspic in a little boiling white wine or water, but do not let it actually boil. Stir into the mayonnaise mixture, making sure it is evenly distributed. Pour into a rinsed mould, or a pretty glass dish if you don’t want to unmould. Chill well until set.

Unmould or not, and serve as a first course with brown bread and butter or fingers of mustard and cress sandwiches.