MIDNIGHT DINING for two with candle-light, music, and a meal made for lovers -
if not tonight, then save this recipe for the next opportonity!

A Valentine
dinner a deu

Just in time for Valentine's
Day here’s a light and
dreamy dinner-for-two. A
puffy, golden omelette filled
with a rich and creamy sauce
that owes its provocative
taste and pretty pink touches
of color to the happy
combination of chunks of
B.C. salmon and shrimp.

Omelette Base

3 eggs, separated

3tbsp. water
Salt, pepper, paprika to
taste

1 tbsp. butter or margarine

Open Mon - Sun.

10:30 am - 3:00 pm.
5:30 pm - 10:00 pm.
Closed Wednesday.

Golden Crown
Restaurant -

Enchanted Sauce:

1 can (7% oz.) B.C.

salmon

1'A cups liquid (salmon juice

and milk)

2 tbsp. butter

2 tbsp. flour

1 tbsp. minced parsley
“ tsp. dried tarragon

1 can (4 0z.) B.C. shrimp

OR ‘4 - % cup fresh
cooked shrimp

“ cup thinly sliced
mushrooms

VIOUS fm a “4

UNIQUE PEKING

PALACE DECOR
AUTHENTIC

CANTONESE FOOD
OVER 250 DIFFERENT DISHES

Advance reservations for par-
thes, luncheons, etc. 5 banquet
sesting tor

rooms avaliable,
over 1,000.

124 West Hastings St. Vancouver

Honoured to be the advanced

Chinese cooking center.

‘, ‘

To prepare omelette base:

In a small mixing bowl,
beat the egg whites into soft
peaks. Add water and

THE

yd

aN

Yes,

more y

sided skillet,

©URIM

For a look to be proud of

¢ NO MORE COUNTING CALORIES
¢ NO MORE STRENUOUS EXERCISE
---. Just fast, safe results

with the help of this exciti
ram, you will see fantastic res

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e FREE COUNSELLING «

Doctors’ enquiries welcome

Grind Products Lea

Heiping othors....Lot us help you

prone 438-SOSS ino onugation)

6655 KINGSWAY, BURNABY, B.C.
VSE 1&2

Page 51, February 14, 1979 - North Shore News

foo

seasonings to egg yolks and
beat until lemon-colored and
creamy. Gently fold into egg
whites.

In a heavy 8-inch, slope-
heat butter
until just hot enough to sizzle
a drop .of water, rotating
skillet so butter evenly coats
bottom of pan. Pour
omelette mixture into skillet;
level surface gently. Reduce
heat to medium.

Cover pan and cook 3-5
minutes, removing lid oc-
casionally to release steam.
Do not shake pan. When
omelette is puffy and the
bottom is set and golden,
remove lid and place skillet
in preheated 400 degree F.
oven.

Bake 3-5 minutes or until
knife inserted in centre
comes out clean.

To prepare sauce:

Drain salmon juice into
large measuring cup. Add
milk to juice to make liquid
measure. Melt butter in a
saucepan. Add flour and
cook until bubbly.

Pour in milk and salmon
liquid. Add parsley and
tarragon and cook, stirring,
until thick and creamy.
Break salmon into large
chunks and fold into sauce
along with shrimpmeat and
mushrooms. Stir gently to
heat through.

To serve:
Ladle some of the sauce
onto cooked omelette in the

skillet. Fold the omelette
over filling. Slide -onto a

'

Weight
Loss

Program

new
vir-

‘remaining sauce over and
around filled omelette.

heated platter and pour.

Serve immediately,  ac-
companied as_ desired.
(Fresh fruit and a dry white
wine are especially nice.)

Makes 2 generous ser-
vings.

Food for thought:

Everyone on the North:

Many other ways to take a Shore could have read

salmon to supper are your menu by 5 o'clock
available free of charge by this evening .... if it had
writing: been on this page.

° May we take your order
FISH from the PACIFIC- now?
TERRIFIC

P.O. Box 1500, Postal ’ Call display advertising

980-0511

. Station A .

Vancouver, B.C.
V6C 2P7

SUK ov
“AS
7 Rear.

+

*SBwanne S
wwe

p.m.
at all Bay Buffets

3 course dinner
served with soya sauce, sesame seeds,
and a fortune cookie,

2.95

Come enjoy the feast!
There are nine delicious Chinese dishes
to choose from, and the prices will save
you a fortune, cookie!

the Bay Food Services

Hudsons Bay Company