Furry Knickers Posted February 21, 2005 Share Posted February 21, 2005 Any advice on where to get gravy granules and proper firm seedles grapes around the Moyuax/Cormeilles area would very much appreciated. Chuck Link to comment Share on other sites More sharing options...
Fantine<br><br><br><br>Susie Posted February 22, 2005 Share Posted February 22, 2005 I don't know if you have an Auchan near you, but they do seedless grapes packaged in their childrens range - under the Rok & Rok badge. Link to comment Share on other sites More sharing options...
Hereford Posted February 22, 2005 Share Posted February 22, 2005 Never seen gravy granules but cubes (in section for stock cubes) called "jus de roti" are very good.Mrs HPs Seedless grapes very rare in France. Link to comment Share on other sites More sharing options...
Teamedup Posted February 22, 2005 Share Posted February 22, 2005 Seedless grapes are very very rare. And gravy granules, I have never seen them, even in the foreign section. I'm a gravy salt gravy maker, and just can't get away with the granules. The french simply don't make gravy as we do. Link to comment Share on other sites More sharing options...
Furry Knickers Posted February 22, 2005 Author Share Posted February 22, 2005 Thank you my little furry friends for taking the time to respond to my request.We have no Auchan near us (LeClerc and Champion in our local) but I still yearn for a luvly red juicy seedles and a drop of gravy over me meat and 2 veg.Thanks again chucksChuck Link to comment Share on other sites More sharing options...
Dubna Posted February 26, 2005 Share Posted February 26, 2005 [quote]Any advice on where to get gravy granules and proper firm seedles grapes around the Moyuax/Cormeilles area would very much appreciated. Chuck[/quote]Make a good strong stock using bones (easily obtained from the butcher), onions bits of vegetables etc Boil in a pressure cooker for at least one hour or in a large pan for ages.Cook the joint with sliced onion around. Once the joint is cooked strain off the excess fat add flour and fry until brown. Gradually add the stock and return to the boil stirring to make smooth.Adjust the seasoning.Who needs chemical powders to make gravy?You can darken the gravy by adding well browned salt.CHRIS Link to comment Share on other sites More sharing options...
James_B Posted March 5, 2005 Share Posted March 5, 2005 You can buy a range of basic sauce powders eg veau, volaille,viande. Ducros do a Fond de Sauce -Veau which I am currently using. Just add stock, wine, or even just water. Puts Bisto and the like well and truly in the shade. I think Maggi also do a range, and some supermarkets have their own label versions Link to comment Share on other sites More sharing options...
Battypuss Posted March 5, 2005 Share Posted March 5, 2005 They don't do grapes, but google epicerieanglaise and you can get the granules! Link to comment Share on other sites More sharing options...
Furry Knickers Posted March 5, 2005 Author Share Posted March 5, 2005 Thanks for the recipes guys and gals!Battypuss, where is that shop then me old flower? Are you a pussy lover too? Link to comment Share on other sites More sharing options...
Battypuss Posted March 6, 2005 Share Posted March 6, 2005 I am happily blowing their trumpet, http://www.epicerieanglaise.com/ Free books, bacon. Anything you want really, they will source it. Includes M&S clothes, Body shop, bags of cement, whatever.Fantastic lady called Sally and husband run and operate in markets, mail stuff in freeze boxes, make Christmas/Easter/birthday cakes, chutney.As I said, I don't work for them, just one very happy customer!!! Link to comment Share on other sites More sharing options...
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