#Charles Francatelli

[lenreli]

#boop

[frozu]

I've watched Victoria for this motherfucker and Ferdinand Kingsley ate season 3. He slays

[rey-jake-therapist]

I have to say, now at season 2 my interest for the show would be gone by now if it wasn't for Charles Francatelli and Nancy Skerrett. These two have my heart and I don't care they weren't a couple or even didn't meet in real life. Sorry @arawen898, love Vicbourne but these two are the superior ship to me :p I wish I could throw Albert out of a window by now, he's that unsufferable!

When Nancy asked Charles what he wanted from her after he helped her friend, expecting him to ask for a sexual favour, and he said he just wanted to know her real name... I melted ♥ Ferdinand's such a cutie when he plays love interests, and he really does have chemistry with everyone!

Now I need Hob Gadling to have his own Miss Skerrett in my Sandman fic!

[huxs-side-part]

You too can get an autographed photo from Ferdinand Kingsley!

I collect signed photos, and this is one of the companies that I've purchased from. It will take a few months to get it because this is a preorder for the Basingstoke Comic Con in May.

I've got my fingers crossed that they'll announce other Sandman actors over the next few days.

[cynthiabertelsen]

To the Queen’s Taste: A Brief Meditation on Written Recipes, Part III

Carrying on our examination of the written recipe and its significance in what usually was an oral culture (in more ways than one) — the kitchen and cooking — it’s time to turn to a nineteenth-century English chef named Charles Elmé Francatelli, who briefly cooked French food for Queen Victoria.*   But before we get to the man of the moment, the meat of the matter, let’s pause for a moment and…

[claudia1829things]

Queen Victoria's 1894 Christmas Feast

While exploring the website on old holiday dinners, I came across this MENU on the Royal Menu website for the Christmas feast hosted by Queen Victoria at Osbourne House on the Isle of Wight on Christmas Day 1894.

QUEEN VICTORIA'S 1894 CHRISTMAS FEAST

Dishes Served à la Russe

Potage a la Tête de Veau claire aka Mock Turtle Soup - Calf's head consommé garnished with truffle quenelles cock's combs and mushrooms.

Potage a la Cressy - Carrot soup flavored with celery and ham that was created by Charles Elmé Francatelli, Queen Victoria's former Royal Chef.

Les Tranches de Saumon, Sauce Hollandaise - Salmon steaks dressed with Hollandaise Sauce made from eggs, butter and lemon juice.

Les Soles à la Colbert - Crumbed fried fillets of sole stuffed with tarragon butter and served with fried parsley.

Les Pains de faisans à la Milanaise - Moulds of puréed pheasant meat flavored with truffles and dressed in thick a sauce made by blending a tomato sauce with macaroni, cheese, ham, pickled tongue, mushrooms and truffles.

Roast Beef and Yorkshire Pudding - Roast round beef served with a baked pudding made from a batter of eggs, flour, and milk or water.

Le Dinde à la Chipolata - Roast turkey served with braised chestnuts, glazed pearl onions, mushrooms, bacon and Chipolata Sausage slices all bound in a reduced Madeira Sauce.

Chine of Pork - The cured neck chine cut of pork, slashed deeply and packed with parsley, simmered or steamed and served sliced once cold and set.

Les Asperges à la sauce - Asparagus spears dressed in a white sauce (probably Hollandaise Sauce).

Mince Pies - Small, sweet-savory pies filled with a mixture of dried fruits, spices and sometimes minced meat.

Plum Pudding aka Christmas Pudding - A boiled pudding made from flour, fruits, suet, sugar, eggs and spices.

La Geleè d’Oranges à l’Anglaise - Jellied orange flavored custard served with cream.

Dishes Served on the Sideboard

Baron of Beef - A pit roasted double sirloin of beef.

Wild Boar's Head - A gift from Kaiser Wilhelm II that consisted of a seasoned boar's head that is roasted.

Game Pie - A meat pie that consists of a variety of wild birds and animals.

Brawn - A cold cut terrine or meat jelly made with flesh from the head of a calf, pig, sheep or cow; and is typically set in aspic and usually eaten cold.

Woodcock Pie - A gift from the Lord Lieutenant of Ireland, Lord Cadogan that is a meat pie with a filling made from woodcock.

Terrine de Foies Gras - A gift from Frederick Francis III, Grand Duke of Mecklenburg-Schwerin that is a cold terrine made from the liver of a duck or goose.

[esteemed-excellency]

24, 26, and 40 too because I hate crushing people's hands so I have to know if Hiram will judge me :(

24. Did they take a cookie from the cookie jar? What kind of cookie was it?

He was definitely the kind of kid who stole cookies, no matter how many times he was told not to!

This question made me take a deep dive into victorian cuisine because I don't know enough about historical cookies to say which kind was popular in the 1840s, and I found two very interesting resources: The Modern Cook (1846) by Charles Elmé Francatelli, and this timeline of biscuits and cookies, complete with historical quotes and recipes

26. How would they respond to being fired by a good boss?

This happened to him multiple times just after the Fall, he knew he didn't have any useful skills to help people during an ongoing emergency and even if he responded politely he didn't feel good about himself at all. Eventually his legal expertise was needed again, but by then he got tired of trying to find honest jobs with good bosses.

40. How do they respond to a loose handshake? What goes through their head?

He genuinely doesn't mind! He keeps his handshake as neutral as possible on purpose and he would never judge people for something as trivial as that.

[apexpoet]

who wants to come over and make a pudding made of small birds together ?

from A Plain Cookery Book for the Working Classes (1852) by Charles Elmé Francatelli

[accused-play]

Charles Francatelli was Queen Victoria's chef for a time and exhibited a chef's notorious temper. He introduced the chocolate bombe dessert to London society.

[jartita-me-teneis]

Que mejor manera de rememorar a la reina Victoria, que nació el 24 de mayo de 1819, en el Palacio de Kensington, Londres, Reino Unido hace 205 años, que con ésta fotografía de un trozo de su tarta nupcial de 1840. La tarta de la reina Victoria y del príncipe Alberto de Sajonia-Coburgo y Gotha, una combinación culinaria de tradición y modernidad, constaba de 3 pisos de pastel inglés de fruta confitada y bañada en el licor más caro del país, cuyo perímetro medía unos asombrosos 3 metros y pesaba ni más ni menos que 136 kg. La altitud de la tarta fue una gran novedad, ya que hasta entonces sólo se habían elaborado pasteles de una sólo piso. Algunos historiadores creen, que el aspecto singular se debía gracias al deseo de la reina Victoria de darle un aire francés. Los orígenes del pastel de varios pisos provienen de la Francia pre-revolucionaria, cuando los chefs buscaban cada vez más ostentación para sus obras culinarias. Tras la revolución sin embargo, muchos de ellos huyeron de Francia para refugiarse en Inglaterra, dónde sus estilos y prácticas extravagantes fueron recibidos por las clases altas Británicas con gran entusiasmo. La tarta nupcial de Victoria, elaborada por su jefe de cocina, Charles Emé Francatelli, fue además una de las primeras del mundo en llevar unas figuras en la parte superior del pastel. Una de estas estatuas en miniatura representaba a "Britannia", la personificación femenina de Gran Bretaña, bendiciendo a la pareja real. Pronto figuras como éstas comenzaron a aparecer en tartas nupciales alrededor de todo el país. Sin embargo, el legado más longevo que nos ha brindado la tarta nupcial de la reina Victoria, fue el uso de cobertura blanca para cubrir el pastel entero. El azúcar refinado que se usa para lograr ese aspecto tan icónico, fue extremadamente costoso en 1840, convirtiéndolo en una pieza ideal. Como podemos imaginar, la tarta causó una gran sensación. Impresos detallados de aquel fantástico dulce colgaban en las ventanas de Londres antes de la ceremonia y periódicos los publicaba. A finales del siglo 19 el precio del azúcar bajó, por lo que era el momento para la clase media de poder gozar al fin de las famosas tartas altas. Gracias a la longevidad del bizcocho de fruta confitada y a la larga tradición de proporcionar trozos de la tarta nupcial a los invitados en cajitas elegantes como recuerdo, hoy en día aún existen rastros de aquella única creación culinaria, que fascinó a todo un país, cambiando la historia de la repostería para siempre.

[lenreli]

[issylra]

FERDINAND KINGSLEY in VICTORIA (Season 3, Episode 4)

[rmelster]

The other half of the issue is that people don’t really know much about English cookery, which leads them to assume the average English citizen eats, per day, a hearty English breakfast, tea and fish n’ chips. That is a mistake I myself fell some time ago; but upon reader aching further books like Isabella Beeton’s Book of Cookery and Household Management, Alexis Soyer’s The modern housewife or Menagérè and Charles Elmé Francatelli’s The Modern Cook, for the writing of my book (set in 19th century England), I realised that English cuisine is neither scarce in its ingredients nor in its tradition.

Other people about English food: Ew, so basic, so mid, so predictable, like the English *start Anglophobic discourse*

Me looking at English pastry: I dreamt of you last night.

[issylragold]

Ferdinand Kinglsey in Victoria (Season Three)

[imgoingtofreakoutnow]

After watching The Sandman and falling completely in love with Hob Gadling and Ferdinand Kingsley, I've jumped into Victoria without a second thought after finding out that our beloved Ferdie starred in it.

I have now finished the first season and, apart from really liking the show, my mind has slowly been creating this AU in which Charles Francatelli, the character Ferdinand plays in Victoria, is actually one of Hob Gadling's alter egos through the centuries.

There is quite a resemblance between the two characters' personalities and there have been a couple of scenes that made me scream: "Omg, this would be such a nice parallel with the Sandman!"

So here's my essay:

"WHY CHARLES FRANCATELLI AND HOB GADLING ARE THE SAME PERSON"

Warning: there will be Victoria S1 and The Sandman S1 spoilers

Firstly and foremost, I have to aknowledge the obvious: they're both golden retrievers. This is quite an easy one, but both of the characters are so kind and genuine and have an incredible joy for life, from what I was able to see, that you simply cannot love them immediately!

In Victoria, Francatelli is a great chef. Like, an incredibly good chef. And it would makes sense that Hob Gadling, an immortal who must have lived thousands of lives, might have become incredibly good at many things, cooking being one of it.

Francatelli, as a chef, is always looking for new flavours and combinations and he's delighted when Nancy, a dressmaker he then falls in love with, suggests adding something to enhance his already great work. And this love for novelty really reminds me of another character we all know...

This love for new things is also shown when he shows Nancy (yes, I will talk a lot about her, so what?) the ice they have in the palace and you can tell he's so happy that he can show her something unexpected and new (just as Hob was so passionate when telling Dream about all those changes he had witnessed in 1489)

In episode 1x06 of Victoria, Francatelli quite literally faces the indian plague in the London slums to go rescue Nancy's cousin and her baby and he puts them in a better accomodation. Now, his gesture alone makes him a brave man that we know Hob already is, but also it would make sense that Hob Gadling, a man who cannot die, would go in a place like that to help someone else (even if it is to impress the woman he loves)

Still in 1x06 of Victoria, after helping her, Francatelli asks Nancy for something in return, and what does he wants, I hear you ask? Her FUCKING NAME! When I tell you I screamed at that scene because a) OMG, THIS MAN IS THE MOST ADORABLE CUTIEPIE THAT I'VE EVER SEEN ON TELEVISION WHAT DO YOU MEAN HE'S NOT REAL??? b) obviously Hob Gadling, who's spent the last 400 years meeting with and crushing on a stranger who never revealed his name, would want to know first thing first the name of the person he's falling in love with!

In 1x07 of Victoria, Francatelli prepares a dinner date and a special dessert for Nancy (he literally creates it just for her!) and, apart from the fact that all that scene is just so. freaking. adorable!, all I could think of was Hob and the big feast he arranged to impress Dream in 1589. This man really read somewhere that "the quickest way to your crush's heart is through their stomach" and blindly believed it.

The fact that we know close to nothing about Francatelli's backstory lets my mind wonder... we just know that he worked his way to get where he is and that he comes from a lowly background, which could easily apply to Hob (quick reminder, I'm still in S1, so they might delve into Charles' backstory more in future seasons)

Also, very small detail, but Francatelli says at some point that "he never forgets a face" and, I don't know, I feel like Hob could have a good memory for people. Remembering those he met and lost along the way; friends, family, lovers and so on...

These are my main thoughts for now. I will add more as they come to me and as I watch more seasons (I've already spoiled myself quite a bit of the third season and GOD!, there are some good and painful parallel right there!)

Thank you for reading and I hope you enjoyed my ramblings! :D

[oswincoleman]

Jenna Coleman and Ferdinand Kingsley in Victoria (as Queen Victoria and Charles Francatelli), and in the upcoming show The Sandman (as Lady Johanna Constantine and Hob Gadling).

Coincidentally, these two settings are only 65 years apart (1854 and 1789)!