Sir, – I have to disagree with the theory of my fellow Waterford émigré Seamus McKenna regarding the origin of the Waterford blaa. I have clear memories of eating blaas from Harney's bakery in John's Street, well before Modern Bakeries came in being. The Modern Bakeries version, with all due respects to his father, was, in our household at least, regarded as inferior to the Harney's version, which had a crustier top. How long before that they came into being, I don't know, but the Huguenot theory is the one I have heard most frequently.
It would be interesting to hear readers’ views as to the best filling for a blaa. Mine was a fried egg (soft yolk essential) or alternatively a crispy rasher, or, ideally, both! – Yours, etc,
DAVID KELLY,
Ballinclea Road,
Killiney, Co Dublin.