Foodstuffs - French alternatives

[coykiesaol]

I was going to ask if anyone had a particular French equivalent to suet

that could be used in mince pie mixture (butter not excellent as they

don't retain enough moisture), then I thought this thread could be for

any food alternatives that crop up.....

So, has anyone got a

French alternative to suet?!!!

[Chancer]

It is Graisse de Rognon.

Never seen it other than in the butchers although to be fair I havnt looked for it, when I realised what it really was I kind of lost my appetite for steamed puddings!

[Théière]

[quote user="Chancer"]

It is Graisse de Rognon.

when I realised what it really was I kind of lost my appetite for steamed puddings!

[/quote]

Why?

How about vegetable suet?

[Gluestick]

We use vegetarian suet (non-Hydrogenated).

And failing that, simply use marg which has been left in the freezer for an hour or so and then carefully cut into small sticks.

Works perfectly for Dumplings, Cobbler e.g.

[woolybanana]

But did it work for Josephine?!

[Chancer]

And more to the point can you buy vegetable/vegeterrorist suet in France?

If so please post the info for the OP [:)]

[Patf]

Two other ingredients to find french equivalents:

1) double cream, or cream which can be whipped until thick.

2) wholemeal breadflour eg Doves Farm.

[NormanH]

You can find 'Saindoux' (lard) all over, but obviously it isn't the same thing.