Description
In this episode of Rosie the Reviewer, we dive into Lee, the biographical film about the extraordinary war correspondent Lee Miller. We discuss how Lee was a true firecracker, bringing her unique perspective and courage to the battlefield. While we appreciate the film’s effort, we also share our thoughts on how it fails to truly convey the full depth of Lee Miller’s incredible story.
Part of our Women in WW2 series: Explore more films, TV, and books about women’s WW2 stories →
Lee trailer
Lee Miller's granddaughter, Ami Bouhassane, about her grandmother
A recipe by Lee Miller
In later life, Lee became a gourmet chef. We would be remiss not to share one of Lee Miller’s recipes with you.
Muddles Green Green Chicken recipe by Lee Miller
For 8 people
Ingredients:
4 chicken breasts (halved) – skinned and boned
2 lb celery with leaves 1 quart strong chicken stock 2 slices white toast without crusts 1 lb leeks
5 oz parsley with stalks
5 oz double cream
2 oz cooked cooled roux (in reserve)
1 oz butter
1 bouquet garni
Salt and pepper
- Roughly chop celery and leaves with green tops. Put celery, leeks, parsley, and toast in stock with bouquet garni and salt and pepper. Cook until very soft. Remove bouquet garni.
- Put all into food processor and process until smooth – aim for a thick puree soup. IF too thin bring back to boil and add roux.
- Put chicken pieces into hot butter to stiffen without colouring, then poach gently in puree until cooked. Add cream. Do not bring to boil again.
- Serve in large soup dishes with scones and peas.
(Other parts of the chicken may be used, but remove skin.)
Book Rec by Sam
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