Quillan Posted December 12, 2006 Share Posted December 12, 2006 Thinking of Xmas pud, steak and kidney pud and a bit of spotted dick or sticky toffee pudding can anyone tell me what the French equivalent is to Shredded Suet and its name in French? Failing that can you make it and if so how and what are the basic ingredients in France called?We used to use Atora and don’t know if this product is available here in France.Many thanks in advance. Link to comment Share on other sites More sharing options...
Nick Trollope Posted December 12, 2006 Share Posted December 12, 2006 'er indoors sells Atora, but we are a very long way from you, Chris - there is no equivalent that she has found. Link to comment Share on other sites More sharing options...
chris pp Posted December 12, 2006 Share Posted December 12, 2006 Graisse de rognon - SuetGraisse de rognon hache ou Graisse de rognon de veau hache - shredded suet.You can say it's Pour le pate. Chris Link to comment Share on other sites More sharing options...
Cassis Posted December 12, 2006 Share Posted December 12, 2006 Chris is right but it is very hard to find - not generally available in supermarkets, anyway. A butcher may be able to get it for you, but we've never asked. We get people to bring it over once in a while from the UK and we freeze it. Link to comment Share on other sites More sharing options...
Patf Posted December 12, 2006 Share Posted December 12, 2006 Why not ask the butcher for some hard white kidney fat and grate it yourself? If you put it into the freezer for an hour or two it will be easier to grate. ie as Chris says graisse de rognon. Pat. Link to comment Share on other sites More sharing options...
Cassis Posted December 12, 2006 Share Posted December 12, 2006 Has anyone actually asked a butcher for it? Before I make a fool of myself again by asking the butcher at Bourg le Roi for something that he's never been asked for before? Link to comment Share on other sites More sharing options...
chris pp Posted December 12, 2006 Share Posted December 12, 2006 Just ask the butcher for it, Phil, it's good to make a fool of yourself from time to time. Bet he knows what you are talking about and asks how much you want.Chris Link to comment Share on other sites More sharing options...
Teamedup Posted December 12, 2006 Share Posted December 12, 2006 My butcher only managed to get hold of this once for me. The abbatoir doesn't send it with the kidneys, I suppose it goes into something else, somewhere else.I have used hard grated butter in xmas pud or sweet mincemeat if I haven't had any in. I think that Best of British sell suet. Link to comment Share on other sites More sharing options...
Teamedup Posted December 12, 2006 Share Posted December 12, 2006 My butcher only managed to get hold of this once for me. The abbatoir doesn't send it with the kidneys, I suppose it goes into something else, somewhere else.I have used hard grated butter in xmas pud or sweet mincemeat if I haven't had any in. I think that Best of British sell suet. Link to comment Share on other sites More sharing options...
Coco Posted December 12, 2006 Share Posted December 12, 2006 Just after I told my husband it was impossible to find in France (mainly because I didn't want t make a steak and kidney pudding) he looked it up in the dictionary and the very next time we were out shopping we saw it in a butcher's window! I haven't seen it since though and that was about 3 years ago. Link to comment Share on other sites More sharing options...
Megan le Fey Posted December 13, 2006 Share Posted December 13, 2006 I have been able to get Atora from time to time in the English section at Intermarchés in Chalais and also in La Roche Chalais. I sometimes get Cathedral City Mature Cheddar there as well. I have to confess to a touch of greed [6] and when I see Atora available, I usually buy a couple of packets and put them in the freezer. Link to comment Share on other sites More sharing options...
chrisb Posted December 13, 2006 Share Posted December 13, 2006 If you do manage to get hold of the fresh suet you'll never want to go back to the packeted stuff again. Well worth the effort! Link to comment Share on other sites More sharing options...
David_Janet Posted December 16, 2006 Share Posted December 16, 2006 Quite agree that fresh is so much better than packet. I'd almost given up on making traditional Christmas puds over here but my village butcher didn't turn a hair when I asked - very tentatively - for some "graisse de rognons". He asked me what it was for and told me beef suet might be rather too strong so he suggested veal. He just popped into his cold store and came back with a huge lump which he wrapped up and handed over absolutely free! He butchers his own meat so I think any proper butcher would be only too happy to give the crazy English a part of the animal he doesn't have any use for.We sampled one of my puds the other day (just to make absolutely sure they were OK - at least that was MOH's excuse - and it was scrummy. Happy Christmas cooking to all!Mrs Hoggie Link to comment Share on other sites More sharing options...
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