Mere pe ae

STRICTLY FOR MEN

by Eleanor
Godley

Gourmet it ain't, but
there’s no more satisfactory
meal in the world than a dish
of corned beef and cabbage.
And this is the season for it,
as those pearly~little new
potatoes are available.

When you choose your
piece of beef, which is all
meat, no bone, look for a
good red colour, litle fat
and evidence of assorted
spices. Béiy enough that you
can have some cold, or
hashed, with a poached egg.

The cooking is going to
stretch over five hours, so
plan it for the week-end.
When you get the meat
home put it into a good big
pot that has a hid, cover it
with cold water, and put it
on the heat and bring it to
the boil. Now turn the heat
to simmer, slip in a couple of
cleaned cloves of garlic, and

leave it alone for the next
four hours. Then turn the
heat up to medium.

“This last (fifth) hour of
cooking will include the
vegetables. Onions first,
anywhere from six to a
dozen, not too large, peeled
and dropped in. Potatoes
and cabbage are both de
rigeur, but you can also add
carrots and/or parsnips if
you wish.

Those dear little new
potatoes need nothing more
than a good scrub—do lots
of them, they're great fried,
later. Let the onions get a
nead-start of half an hour,
then in with the spuds and

any scraped little carrots or |
chunks of parsnip.. After

fifteen more minutes; the
green cabbage—it's new and
delicious now, too. Cut it in
half, cut out the core, slice it

%

A sole and shrimp showboat

Among the many nice
things there are to say about
mild-flavoured, boneless
fillets of Pacific Sole is the
fact that they are ap-
preciated not only by people
who love fish, but also by
people who don’t - yet! This
general popularity. makes
Pacific Sole a _ particular
favourite when the chef is
lempted to do some show-
boating with seafood.

Shnmp Smothered Sole
offers all the taste and eye-
appeal one could hope for.

Before baking in’ wine
seasoned with tarragon,
delicate creamy-white

Pacific Sole fillets are rolled
up to rest on a bed of crisp,
colourful carrot rings and
lightly blanketed with sweet
pink Pacific Shrimp.

A brief baking time en-
sures that the individual
flavours, and colours of the
main ingredients are
maintained. _

Surrounded by tender pea-
pods and topped with a
subtly-tinted Green

-Hollandaise sauce, this dish

needs only a final fillip of
shrimp to complete its
impressive presentation.

Pormerty of Eatons (Park Royal

Beauty Saton

SHRIMP SMOTHERED
SOLE*

with
Green Hollandaise Sauce

.-.. serves four

2 Ibs. Pacific Sole
fillets
Salt and white pepper
3 cups carrot rings, cut 1/8”
thick
'4 Ib. Pacific Shrimp
‘4 cup dry white wine
% isp. tarragon
Pea pods (optional)

Season sole with salt and
white pepper. Roll fillets up
starting at narrow end.
Parboil carrots 3 minutes.

In a shallow ovenproof
dish layer carrots, then sole
rolls, then shrimp, reserving
about ™% cup shrimp for
garnish. Pour wine over and
sprinkle with tarragon.
Cover and bake at 450° for
15 minutes or until sole
flakes when prodded with a
fork.

Top with Green
Hollandaise Sauce (reci
follows) and garnish wth
reserved shrimp and lightly
steamed or stir-fried pea
pods if used. Serve im-
mediately.

weicomes
is, ea: seh :

Nicole

‘Green Hollandaise Sauce
2 T..lemon juice
3 egg yolks
“2 cup HOT melted butter
2 T. EACH chopped
parsley and chives

Combine femon juice and
egg yolks in blender. While
motor is running, slowly and
steadily add hot melted
butter. Blend on high speed
one minute. Add parsley and
chives. Continue blending
one minute more or aontil
sauce has tinted green. Serve
immediately.

Other terrific Pacific Fish
fillets such as Cod, Snapper,
and Perch may be used if
thin enough to roll up easily.

While Pacific fish
products are available all
year round, fresh supplies of
most species are at their
peak during the summer
months. Free’ recipes
featuring many of the most
popular varieties of Terrific
Pacific Fresh Fish are
available by writing:

PACIFIC
FESTIVAL
P.O. Box 1500,
Postal Station A,
Vancouver, B.C. V6C 2P7

SEAFOOD

Tony

tormerty of Eatons (Park Royal) Formertyof Raymondas (Park Royal)

Beauty Salon

Beauty Salon

we wish to welcome all customers
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into quarters and lay it on
top of everything else for
fifteen minutes.

Use a slotted spoon to lift
things out of the water—no,

CS - Sunday News, Augast 16, 1981

e simple delight of corned beef

you cannot make soup out of
it—make sure you have lots
of both butter and _ hot
mustard and go to it. Wish I
was there.

s Ready-Made

BEEF
BURGERS

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-980-6811

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