The full list of attendees for Prince Philip's funeral at St George's Chapel at Windsor Castle:

1. Queen Elizabeth II

2. Prince Charles

3. Camilla, the Duchess of Cornwall

4. Prince William, the Duke of Cambridge

5. Duchess of Cambridge

6. Prince Harry, the Duke of Sussex

7. Prince Andrew, the Duke of York

8. Princess Beatrice

9. Edoardo Mapelli Mozzi - husband of Beatrice

10. Princess Eugenie

11. Jack Brooksbank - husband of Eugenie

12. Prince Edward

13. Countess of Wessex – wife of Edward

14. Lady Louise Windsor

15. Viscount Severn

16. Princess Anne

17. Vice Admiral Sir Timothy Laurence

18. Peter Phillips

19. Zara Phillips

20. Mike Tindall – husband of Zara

21. Earl of Snowdon

22. Lady Sarah Chatto – Queens niece

23. Daniel Chatto

24. Duke of Gloucester

25. Duke of Kent

26. Princess Alexandra

27. Bernhard, Hereditary Prince of Baden

28. Prince Donatus, Landgrave of Hesse

29. Prince Philipp of Hohenlohe-Langenburg

30. The Countess Mountbatten of Burma - Penelope Knatchbull

There are a few notable names missing from the list. These include the Queen's cousin Prince Michael of
Kent, 78, who is no longer a working royal, as well as the Duchess of Gloucester, the Duchess of Kent,
and Prince Michael's often controversial wife Princess Michael of Kent. The Duke's great grandchildren,
including Prince George, Princess Charlotte and Prince Louis, were all considered too young to attend.

And three of Prince Philip's German relations, whose ancestors weren't invited to Elizabeth and Philip's
wedding due to anti-German sentiment following World War II, will be in attendance.

The guest list also includes the Queen's first cousins Princess Alexandra, the Duke of Gloucester and the
Duke of Kent, loyal supporters of the monarch and her husband.

The children of the Queen's late sister Princess Margaret, the Earl of Snowdon and Lady Sarah Chatto
and her husband David Chatto are also invited.

Other guests include Prince of Wales, the Duchess of Cornwall, the Princess Royal and husband Vice
Admiral Timothy Laurence, the Duke of York, the Earl and Countess of Wessex, the Duke and Duchess of
Cambridge, the Duke of Sussex, Princesses Beatrice and Eugenie and their spouses, Peter Phillips and
Zara and Mike Tindall.

The 67-year-old Countess of Mountbatten, Penelope Knatchbull, his "daredevil" best female friend, will
join the Queen, her and Philip's four children, eight grandchildren and their spouses at the service - but
not Sarah Ferguson, whom he famously wanted "nothing to do" with.

The very fact that a central focus of tomorrow's service will be the exact brand of car that played such a
key role in Philip's final ignominious controversy – his 2019 car crash which saw him forced to hand over
his beloved licence – seems fitting for a grand royal moment which is already teetering on the edge of
becoming a total PR debacle.

In fact, the decision to trade military garb for a nice blazer and trousers combo won't avert a public
relations disaster, it will just make the current ones the palace can't quite get a handle on all the more
painfully blatant and apparent.
This won't save face but just remind the world how spectacularly they have managed to end with Eggs
Drumkilbo all over their well-bred gobs of late.

They called her Madame Vodka. An accomplished cook, running the kitchen at Drumkilbo, a
white and handsome house in the depths of Perthshire, Scotland. It wasn’t her real name, of course.
One night, back in the Fifties, some guests arrived late, long after dinner had been cleared away.

And Lord Elphinstone, whose house it was, asked Madame V to whip up a little midnight snack.

So she rootled through larder and icebox and found a few chunks of leftover lobster (this was a grand
house, after all), a pair of hard-boiled eggs, a handful of prawns and some diced tomato.

With a dash of anchovy essence for depth, and a few jigs of Tabasco, she mixed her booty into fresh
mayonnaise.

This meeting of seafood cocktail and egg mayonnaise was pretty good as it stood.

But she went one step further, melting aspic into a soupçon of seafood stock, adding this to the melée,
then topping it all with a thin layer of jelly.

Oeufs Drumkilbo was born.

Now, in normal circumstances, the story would have ended there, a fairly intricate, if enticing, country
house curio, to be wheeled out at various weddings, balls and wakes.

But Lord Elphinstone happened to be the Queen Mother’s nephew.

And after one bite, Her Majesty was not only amused, but gave the recipe to her own chef too.

HRH The Prince of Wales (who, in the interests of disclosure and all that, is my stepfather - writer is TOM
PARKER BOWLES) loves the dish.

And told me the tale of Madame Vodka. ‘It was one of my grandmother’s favourites’, he says. And it’s
still a regular fixture on the Prince’s menus.

These days, though, anything jellied and savoury is hardly an easy sell. People are quite happy to slurp
lurid fruit versions.But exquisite dishes such as jellied consommé and oeufs en gelée, the French bistro
classic, have all but disappeared.

Even that piggy jelly poured into proper pork pies seems to have more foes than fans. It must be a
simple question of texture.

But oeufs Drumkilbo is a magnificent dish, combining Scottish hearty with haute cuisine, a feast where
Monarch of the Glen meets Marie Antoinette.
I first tried it a few weeks back and while it’s not the daintiest of delights, it’s a feast in every sense.

Fat chunks of sweet lobster (you can use langoustines too) wallow alongside soft-boiled eggs, while
small cubes of tomato add much needed tang.

The sauce itself, thick and decadent, won’t be winning any beauty prizes (the anchovy essence stains it a
dull brown).But even the aspic averse can’t fail to be impressed, and the layer of amber jelly on top is
thin and rather fetching. Served with copious amounts of fresh brown toast, you need no more than a
few mouthfuls. But it’s a true starter of champions.

The Goring Hotel in London makes a fine version, in honour of the late Queen Mother, a regular guest.

And you can find the recipe in A Taste Of Mey, a wonderful tome that brings together a collection of
recipes served up at the Castle of Mey.

Although in this book, the recipe is credited to a Mrs Cruickshank, rather than the more romantic-
sounding Madame Vodka. Perhaps they are the same person.

As with the genesis of many great dishes, the truth remains opaque. No matter. It’s the sort of creation
that warrants a proper Edwardian appetite.

But if it weren’t for the tardy arrival of those guests at Drumkilbo, over half a century back, this beautiful
concoction would never have been born.

Sometimes it pays to be late.