The Mirror and the Light

Synopsis: The final installment of Hilary Mantel’s Thomas Cromwell trilogy begins with Cromwell in the exact spot where we last left him in Bring Up The Bodies: witnessing Anne Boleyn lose her head to a French executioner’s blade. As her remains are bundled into oblivion, Cromwell breakfasts with the victors. While Cromwell continues his rise to power and influence, Henry settles quickly into short-lived happiness with wife #3, Jane Seymour. She produces the longed for male heir, but dies within weeks. As we know, marriage is a political tool to establish alliances. Henry needs allies badly as the Pope is not happy with his marital antics, and the Roman Empire is threatening. To build an alliance with the German Protestant states, he is persuaded by Cromwell to marry Anne of Cleves, a young princess that he has never seen or met. Is H8 angry because she is not beautiful? Is it possible that this is going to be the thing that turns Henry against Cromwell? Whatever the cause, we know the conclusion for Thomas Cromwell ends on Tower Hill.

Review: A long book, there is abundant detail here regarding politics, religious reform, scheming and conspiring and a huge cast of characters. Some people might find it too long, or off-putting. However, if you’ve read the first two installments, you might be like me and simply not want it to end. In this final volume, we venture deeper into Cromwell’s psyche than we have before. He’s reflective about his life, and even appears to have some regrets. Let’s face it, he’s done some things! As the novel progresses, it is amazing how the tension builds. After all, Cromwell doesn’t know what’s in store, but we the readers do know and it’s highly effective. I don’t think this quite lives up to the excitement of Bring Up the Bodies, but it was still delightful.

Rating: 4/5

Recipe: Continuing to use Henry’s wives as inspiration, dessert is on the menu. Jane is so sweet, and effectively maintains a bland demeanor so as not to offend. I think Ina Garten’s Vanilla Brioche Bread Pudding fits the bill. She adds the easiest sauce of all time, melted vanilla ice cream to make creme anglaise! That makes it even more appropriate.

Ingredients

1 12 oz brioche loaf

3 extra large whole eggs

8 extra large egg yolks

4 cups half and half

1 cup whole milk

1 1/4 cup sugar

2 teaspoons vanilla extract

seeds from 1 vanilla bean

confectioners sugar for dusting

2 pints of good quality vanilla ice cream, melted

1) Heat oven to 350 degrees

2) Cut 5 3/4 inch slices of bread and place them in one layer on a sheet pan. Trim some crust from the remaining brioche and cut in 1 inch dice. Spread out on a second sheet pan.

3) Put in the oven for five minutes to toast the bread.

4) Whisk together eggs, egg yolks, milk, half and half, sugar, vanilla and vanilla seeds.

5) Line a 10 x 12 inch baking dish with the whole slices of brioche, and distribute the diced brioche on top.

6) Pour on the custard and press lightly so all the bread is soaked. Set aside for 10 minutes.

7) Place baking dish in a roasting pan, pour in about 1 inch of hot water and cover with foil. Cut a few holes to allow steam to escape.

8) Bake for 45 minutes. Uncover and bake for 45-50 minutes, until the custard is set and a knife comes out clean.

9) Dust with confectioners sugar and serve warm, drizzled with melted ice cream.