32 - Wednesday, July 24, 1985 - North Shore News

Summertime [-p, Peter Kearney, D.D.S.

. 2 IS PLEASED TO ANNOUNCE THE OPENING OF
Cc oo i n g uU nN »HIS NEW DENTAL PRACTICE WITH THE
WEST VAN DENTAL GROUP
From Page 31 cessor, do a bit extra. Add TEST MAN Ore

stiff. Fold in the gelatine your heels of stale bread, a
922-3232

mixture. Turn into pie shell lump of butter and a hand:

and chill until firm. Top ful of parsicy. Bag an PARK

with whipped cream. freeze for stuffings or casse- ROVAL COMMENCING AUGUST 1, 1985
ose role topping.

The same daughter loves
Bearnaise sauce — ever since
she first tried it at Trader
Vic's. They do a Butterflied
New York Steak, stuffed
with wild rice and topped
with a lovely Bearnaise. This
is her recipe for the sauce.
For a real treat, try it over
poached fillets of cither sole
or halibut.

Lori’s Bearnaise Sauce
4 green onions, ‘
chopped fine
2-3 sprigs parsley,
chopped fine
Y tsp. dried tarragon
cup vinegar
¥%: cup dry white wine
4 egg yolks
Va cup soft margarine
1 tbsp. chopped parsley
dash cayenne
salt und pepper

Simmer the wine and
vinegar together with the
parsely and tarragon until
reduced to half. Strain. Beat
egg yolks in the top of a
double boiler until thick and
then beat in the strained
wine mixture.

Cook over hot, not boil-
ing, water until thick heavy
cream, beating with a wire
whisk. Remove from heat
and whisk in. the butter a
spoonful at a time. Add
parsley and seasonings and
keep warm over the hot
water. You can thin it down
‘with hot water if necessary.
Makes about a cupful,
enough for four 6-8 ounce
fish fillets,

ete

If you buy oil in bulk, as I
do, buy one of those ket-
chup or. vinegar squeeze bot-
tles and keep one filled with
oil beside the stove for when
you want a few drons for
frying.

Every time you are chopp-
ing onions in your food pro-

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8.C’s Most Valuable ""l y
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Mountain Hwy Mini Storage
at the foot of Mountain Hwy.
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1440 Dominion S1.
Van.

Across from the
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