the Sauces. are very foundation of traditional French cuisine. They are countless and allow infinite variety in the preparation of food. “THE SAUCES MAKE THE DISH”, as the saying goes. - But success is not necessarily guaranteed in the making of a sauce, hot or cold. Successful sauce- making requires a good touch, some know-how and, above all, time. Un- fortunately, time is always in short supply for today’s homemaker. For this reason, Sauces Imported from France aré rapidly becoming in- dispensable in the modern kitchen. These quality sauces, made from an oil base with one or more emulsifying agents (egg yolks, vinegar, etc.) allow easy preparation of Chinese and bourguignon fondues, aioli, chicken basquaise, entrecote bearnaise and a number of other dishes. . With a little imagination, these prepared sauces can transform chicken, turkey and ham leftovers, and add a dash of excitement to cold cuts. The addition of these sauces can create a rainbow of colours to decorate crudites, fondues, etc. * Green Sauce | Add freshly chopped par- sley, chervil and tarragon to an aioli sauce. . Black Sauce Blend some anchovy puree, crushed black olives and a little olive oil into a mayonnaise. Pink Sauce Mix a little tomato puree with @ mayonnaise and season with paprika. Chantilly Sauce Stir very stiffly whipped cream into a mayonnaise. This sauce is excellent with cooked vegetables, par- ticularly cauliflower and asparagus. Whether’ with hors- d'oeuvres, hot or cold ap- petisers -or main dishes, there are hundreds of ways to use Sauces Imported from France. No more waste, no STRICTLY FOR MEN Some kitchen necessities It’s obvious, isn’t it, that there are things you need to have on hand, both to put in the cooking and to put the cooking in. The stuff to put in the cooking is_ called “STAPLES”. This is a very - basic list: © eggs (medium size) © milk (2% is fine) ® margarine (nearly always usable instead of butter) ¢ flour, all-purpose or in- stant © sugar, white and yellow, -or light brown * honey salt and pepper, preferably “lemon pepper’ and “seasoned” e Worcester sauce ketchup © lemons or bottled lemon juice © bacon good strong cheese mayonnaise and cooking oil * vinegar (cider or malt) ¢ chicken and beef cubes © vanilla * mustard, dry and mixed *basic herbs like basil, Woe: REYNOLDS Gabinet Shop the kitchen ranger — by Eleanor Godley Se) oregano, dill weed, and parsicy * onions and garlic As for what to cook in, don’t be too hasty. Start with the minimum, and add as you really need things. more disappaintments' from unsuccessful: sauce-making. MATOES TO WITH SAUCE: ‘Nor- MANDE.” -Slice, some - plump, fresh tomatoes. Place in serving’ dish or on individual plates. Caver with sauce Normande and sprinkle with freshly chopped parsley. ° Note: this sauce is available, ready-to-isé.” ‘as 5 part of our line of French sauces. Sauce Normande '’y litre white sauce (white roux) 1 egg yolk f dl fish glaze 1 dl mushroom essence 90 g fresh cream (35%) Prepare a thick white sauce and add, just before serving, fish glaze, mushroom essence, egg yolk and cream. Mix well over very low heat. without allowing to boil. Important now: ®*a really good heavy electric frying pan, with a lid — it’s invaluable * a couple of pots with lids © a vegetable steamer basket ® an oven casserole with a _ lid ® a bowl to mix stuff in ® measuring cups — one of glass, ® aset of four measuring spoons ® serving spoons for stirring ® a good paring knife that will sharpen ° ditto for a chopping or carving knife ® arubber spatula for getting the last bit of sauce out a strainer *a_ gartic masher, very important * an egg-beater, or a wire whisk a pancake turner and a © grater We can go a long way together with the foregoing. Foil supermarket pans are very useful; don't buy a lot of stuff you may never use. SOLID OAK TABLES $275 to $520 Oral AITCH EMS eC adinetratacing * Traditional & European styling 985-9527 110 Fell Ave... North Van, C9 - Sunday News, July 5, 1981 sauces from France ‘AVOCADOS. WITH shallot and fine herbs. Mix minced shallots to taste ‘ . * SEIRIMP . well. salt eee pees drained Mash egg yolks. Biend in ! SAUCE REMOULADE ‘salt, pepper and mustard, as 4 tbsp, mayonnaise < P : finely chopped parsley to 3 hard-boiled egg yolks when making a mayonnaise. taste 1 tbsp. wine vinegar Slowly beat in the oil, 2 tbsp. Cardinale sauce garlic to taste vinegar and finely chopped salt 2 pickles pickles, shallots and capers. pepper capers to taste This sauce is ideal for 1. tsp. Dijon mustard 8 oz. olive oil celeriac, hard-boiled eggs, 1 oz. Cognac or Armagnac 1 tsp. Dijon mustard etc. 5 finely slices pickles Cut avocados in half and remove pit. Carefully scoop out the pulp and put in a bowl. Scoop out completely, MICRO-WAVE COOKING LESSONS: ¢ Complete Microwave Cooking classes ¢ Personalized Instruction in a small group Barbara at. 980-4687 without damaging shells. With a fork, mix the avocado and all other ingredients, including the shrimp. Adjust the seasoning and spoon mixture into the avocado halves. Place on a lettuce leaf and keep refrigerated until ready to serve. Can be served as an hors- d’oeuvre with a white wine: Pouilly-Fruisse, Graves or Macon. Serve half an per person) For more class information call KITCHENS VANITIES COUNTERTOPS APPLIANCES CERAMIC TILE 106 West 3rd St. North Van, B.C. Phone 984-9741 avocado SAUCE TARTARE Add to a cup of fresh mayonnaise one finely chopped pickle, | teaspoon of capers, 1 finely chopped — PANORAMA KITCHENS ‘*Free’’ in-home estimates GRAND OPENING SPECIAL SAVE *30” From our new Vancouver Branch. Clip this ad and save $30.00 on your next food order. (Limit: one discount per order). Offer expires July 15, 1981. TRIPLE ‘'R’ FREEZER FOODS LTD. IN VANCOUVER CALL 986-0239. FILL YOUR FREEZER NOW! ARE YOU EATING LIKE THIS ON YOUR PRESENT FOOD BUDGET? LOOK! AT THIS SAMPLE ORDER 247 Ids (09 m= GAOUND Beer Oven Ready Beet ...: URADE At Ad ALARATA ORAM FED 116 16 Iba Assorted Meats (COC REN TAME Y Be TC | pA m ABBOARTEO BREF 6O Iba Pork ALSO AVAILABLE: Vegetabiocs Fevatt ba the ROASTS Juices Staple items Orders tailored to your family budget trom Government Inapaected Foods REDUCE IMPULBE BUYING Btasuize FOOO Coat QATREMELY CONVENIENT NO MEMBERSHIP FEES ODIMECT FROM MIGHEST QUALITY PROMPT BeAviICce QUALITY OF ALL FOOD youtm VUNCONDITIONALLY GUARANTEED a MONTHLY PAYMENTS, AVAIABLE ON ALi BULK ORDEHS « We’re not the largest freezer food company yet, but we are trying! No gimmicks, just good food. Shop & compare-then call us . Call Now 986-0239