[modeleng] Re: And now for something completely different (cue organ) . . . . .
- From: "Ken Strauss" <ken.strauss@xxxxxxxxxxxx>
- To: <modeleng@xxxxxxxxxxxxx>
- Date: Sat, 15 Dec 2007 20:04:12 -0500
In my humble opinion one should follow the lead of Franctelli who was chef
to Queen Victoria. I don't think that attachments are allowed on this list
so I have sent the scan of the relevant pages of his cookbook directly to
Mr. Wade.
If you do not agree that Franctelli is the definitive expert then perhaps
you should peruse
http://theoldfoodie.blogspot.com/2006/06/royal-puddings.html for a variety
of recipes.
> -----Original Message-----
> From: modeleng-bounce@xxxxxxxxxxxxx [mailto:modeleng-bounce@xxxxxxxxxxxxx]
> On Behalf Of Harry Wade
> Sent: Saturday, December 15, 2007 1:00 PM
> To: modeleng@xxxxxxxxxxxxx
> Subject: [modeleng] And now for something completely different (cue organ)
> . . . . .
>
> For decades after the close of the War we had a small company here,
> started by four ladies (friends of me Mums) who made real English plum
> puddings, and very good they were - we had one almost ever year. I now
> discover that the successors to the Pudding Ladies have shut their doors
> and the puds are no more but I would still like to have my pud. I have
> found (Matthew) Walkers on-line but time is now a bit short to be certain
> have one here for Christmas (unless I use the outrageously and
> prohibitively expensive "fast" delivery.) So being the "can-do" person
> that I am, I have decided to do the unthinkable, or perhaps just
> foolhardy, . . . I want to attempt to MAKE a pudding. I would be glad to
> have any recipes, instructions, hints, tips, secrets, or anything you or
> 'er Indoors might be able to offer.
> Yours in suet and sweetmeats,
> H Wade
>
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