Kew Gardens Scented Candle,Hyacinth

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cup plus 1 Tablespoon breadcrumbs (Here are those breadcrumbs again – you may wish to have your hubby bring you two fresh loaves the day you’re planning a Candlelight Supper.) We’ve got you organised with your All-Purpose Candlelight Supper for those delightfully sponanteous occasions that spring up regularly in the life of every active hostess. Now I shall instruct you how to produce a Candlelight Supper to which someone important is invited. There’s hardly an important person in our little town (besides myself) who hasn’t been invited to one of my Candlelight Suppers. The two Miss Pillsworths have been and in fact it was the elder Miss Pillsworth who bestowed upon me the title of ‘Candlelight Queen’. I always make sure to include that when telephoning our local newspaper to report my most recent Candlelight Supper success. (One of the Miss Pillsworths -- I can never remember whether it’s the elder or the younger -- is allergic to naked flame so I shall have to be very careful where I put her when she is the Guest of Honour.) This classic Hyacinth line comes from Series 2, Episode 2: Driving Mrs. Fortescue. Eager to befriend a cantankerous old woman whose sister married a baronet, Hyacinth volunteers herself and Richard to shuttle her around town. As you can say of nearly every episode, it doesn't go according to Hyacinth's plans. Now you might think, having served vichyssoise as a SOUP COURSE, you would not need to serve potatoes with the MAIN COURSE. You do. You always need potatoes. I don’t know what you’d call it but you certainly couldn’t call it Better-Class British Cookery if you didn’t serve potatoes with each and every meal. Here is how you make very elegant Potato Croquettes – a perfect compliment to Roast Pheasant.

For my advanced classes, I shall teach people to sparkle incandescently at their candlelight suppers. plain bread crumbs for dredging (Remember the excess bread from your fresh breakfast loaf your hubby brought you? Here’s another place you can put it to good use!) Only do this from October to January as that’s when it’s pheasant season. You don’t want roasting pheasant that’s “out” of season. Trust me.) Combine the potatoes, eggs, nutmeg, parsley, cheese, salt, and pepper. Add enough flour (you may not need any!) to allow the potatoes to hold their shape. Mold into little patty-shaped cakes. If time allows, refrigerate for 1 hour. Place the butter in a large, deep skillet and turn the heat to medium high. When the butter melts, dredge the cakes in bread crumbs and place in the pan. Cook until brown on one side, about 5 minutes. Turn and brown the other side. Garnish and serve at room temperature.In Series 1, Episode 2: The New Vicar, we see one of many mentions of the infamous Royal Doulton with the hand-painted periwinkles. It's actually a pattern called “Braganza”, manufactured by The Colclough China Company. The Colclough China Company was founded in 1890 and taken over by Royal Doulton in the early 1970s. Braganza was discontinued in the early 1990s. In Series 5, Episode 4: A Riverside Picnic, Hyacinth explains the obvious to the postman. Of COURSE you can't just walk over an invitation when you're inviting someone to a waterside supper with riparian entertainment! This is a lovely dessert that will produce “oohs and ahhs” from your guests – and even before they eat it!) You may offer your guests a little selection of cheeses to accompany your PEARS IN RED WINE if you wish. It’s entirely up to you. I always like to surprise my special friends and so sometimes I include the cheese and sometimes I don’t. If you do, Stilton is a good choice. Or Roquefort, if you’re feeling daring. Why not light one of our scented candles on the side whilst you have a relaxing bath? Then really top it off by using our lovely handmade soap too! Our Process

It's my sister, Violet. She's the one with the Mercedes, sauna and a musical bidet. Classical, of course. Heat oil in a heavy saucepan or skillet over medium heat. Saute cabbage, stirring frequently, until it begins to wilt. Add remaining ingredients and salt and pepper to taste. Increase heat to medium high and boil 10-15 minutes or until cabbage is tender and most of liquid has evaporated. N.B. Serve your vichyssoises in individual soup bowls. The Major is never safe around a tureen. Trust me. He was seated next to me once at what would have been an otherwise very elegant affair and, whilst attempting to sample my plums, he managed to turn over the entire contents of the soup tureen onto the front of his trousers. Thank heavens it was a cold soup! You may serve your vichyssoises either hot or cold, depending upon your mood of the moment.]In Series 3, Episode 2: Iron Age Remains, Hyacinth wants to ensure Richard isn't standing on his head in the garden with a stranger. The shame!