By JEANNE LESEM

Chef Anton Mosimann
cooks soup stock and broths
only one to. two hours.

“In Escoffier’s time it was

necessary to boil bones for 4 ~

week to get. the flavor out.
No long cooking is needed.
now because animal raising

methods have changed,”
Mosimann said in an in-
terview.

“Today we know if we boil
bones three hours or more
we get a gluey result. The
stock won't make a nice,
shiny sauce.”

That may sound hke
heresy to European chefs
trained in the  Escoffier
tradition.

The Swiss chef's

credentials can match the -

best. Currently head chef of
London's Dorchester Hotel,
he became an apprentice in
a Swiss hotel! kitchen at the
ape of 15 and later taught-at
Switzerland’s prestigious
hotel school in Lucerne. He
holds the Chef de Cuisine
Diptome. Switzerland’s
highest culinary award.

At Expe 70 in Osaka,
Japan, he won a gold medal
for best restaurant as head
chef atthe Swiss Pavilion.

Mosimann was in_ the
United States to promote his
new cockbook, “Cuisine a la
Carte” (CBi Pubhshing Co.,
Inc.,; Boston
recipes are family size but

-cold water to

‘containing

$34.95. His”

his book is. mere a superb
text for professionals than a
practical volume for home
cooks — although his
techniques and tips could be
useful to both.

The tips include:

- Blanch vegetables in
rapidly. boifing, salted water.
Bring: to a (J again, then
rinse quickly and plunge into
stop the
cooking; drain again.
Mosimann says this method
retains chiorophyli —
vitamins and
mineral salts in green
vegetables. It is often used
for vegetables that will tater
be boiled, sauteed or glazed.

- Blanck bones and
poultry for stock and soup-

d

RECIPE WINNER

.

Quiche and a bit

The winner of our recipe
contest this week is Jean Kay
with her recipe for Quiche
and a Bit. Ms. Kay wins a
voucher or $10 worth of
meat of her choice from
THE TOWN BUTCHER
LTD., 1254 Lynn Valley
Rd., North Vancouver.

You could be our next
winner. Send your favorite
recipe to the North Shore
News Recipe Contest, No.
202-1139 Lonsdale Ave.,
North Vancouver, B.C. V7M
2H4. Be sure to include your
telephone number

Quiche and a Bi

| cup cottage cheese
(coarse “edible” kind

> Cup creamo (or less)

') cup avocado pieces,
creamed with lemon juice

‘A cup coarse grated
and cooked potato

‘A Ib. coarse grated
edam cheese -

(or substitute)

2T. lemon juice

‘A cup or more hazel
nuts, halved

(This is the “Bit”!
Crunchy!)

Mix these ingredients gently
into 4 or Swell beaten eggs,
then into a large bag of

prepared, chopped spinach.
into a. single

Pack solidly

) Fresh, pink

Salmon © 1 | .-? ib

3 to 5 Ib. average
Order yours now.

Seawest Seafoods

632 W. 15th next to Work Woarhouse

985-5156

Free delivery on $50 min. order

large pie shell (1 suggest
adding bran to the pastry for
a nutty flavour) mounding it
up. (it should hold its
shape.)Topping: “au gratin”
with cornflake crumbs and
touch of parmesan shake.
Bake at 400 degrees F. for
three quarters of an hour.

EATON’S

CORRECTION
1 P. 3 Eaton's exctusive
Gripper cords for girls were
incorrectly listed at 13 99 a
pair Should read - 12 99 a
pair
2 P 12 - Trimfit turndown
cult kneehighs were incor.
rectly sted at 3 pr tor 3 99
Should read - 2 pr tor 3 99
Trnmfit cable kneehighs were
incorrectly sted at 3 pr for
399 Should read 2 pr tor
399
3 The Adidas SS J snirtas
illustrated on page 20 18
available in Adult = sizes
SMtL_ and Youths sizes
BY  Asst'd colors” Eaton
reg 6 98 for 4 99 ea
Eaton's apologies tor any in
convenience these errors
may have caused

EATON'S

Serving the Lower Mainland since 1937. Owned &
Operated by the McKenzie Family. Don, Jessic,
George & Grant.

CREMATIONS-MINIMUM MEMORIAL SERVICES

your

Church

TRADITIONAL FUNERAL SERVICES

GRAVE MARKERS

May we be-of service to all Faiths 24 hours a day, in

OF IN OUF

welcomed.

Chapel

All enquines

HOLLY BURN FUNERAL HOME LTD.
1807 Marine Drive, West Vancouver

922-1221

making to remove
would cloud the liquid. The
solids are started in cold
water for this blanching.

- Poaching liquids should
never rise above 1475°F.

The book assumes readers
have a basic knowledge of
British culinary terminology.
And some ingredients, such
as veal blood, raw. wild
mushrooms, raw goose liver
and scallop roe, are not your
standard supermarket

products.
As for the family size
recipes, “Even in

professiona! kitchens we use
small, a la carte quantities,”
Mosimann said. “Even large
banquets are cooked at the
last moment, net cooked
ahead and reheated.”

We described a _ recent
four-course dimner for 426

people.
The main course, breast of
chicken stuffed with

mushroom duxeYes and
encased in puff pastry, went
into the oven when the soup
was served.

While the guests were
eating the chicken and the
third course, lemon sorbet,
the kitchen was preparing
and baking the = savory,
cheese souffle, in 10-serving
souffle dishes. -

Among the few processed
ingredients Mosimann
permits in his kitchen are
canned green peppercorns
and freeze-dried pink
peppercorns. The pink are
the fruit of pyracantha trees,
not members of Piper
nigrum family to which our
familiar black and white

Counters Deas

. &
yood fe

»

C7 - Wednesday, August 19, 1981 - North Shore News

the | peppercorns belong.
albumin in the bones that~

“American visitors’ tastes
have changed,” he said.
“People like to have real

food again, good, fresh
produce, happy meat.”
Happy meat?

t food

Yes, he said, Scottish

beef. “It’s slaughtered
quickly and shipped to
London. Meat toughens

when it is trucked alive for

~long distances. The muscles
tense up.”

Griff steak, saute mushrooms, simmer
vegetables and more, all at once on
Jenn-Air’s Convertible Cooktops.

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Jenn-Air’s Convertible Cooktops lets you match your cooking surface
to any menu. Choose either conventional electric or designer gloss
ceramic cooktops in combination with the famous Chor-Flavor grill.

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