food The sole of chic Talk about classy. For sheer elegance it will be hard to match the striking sim- plicity of Paupiettes Pacifique. PAUPIETTES PACIFIQUE With Shrimp Stuffing and Parsley-Cheese Sauce (serves 6) 12 Pacific Sole fillets (each approx. 6” long and 3”-4" wide) “% cup melted butter 1 cup bread crumbs ‘4 cup diced celery 3 green onions, finely chopped ‘42 pound cooked shnmp, finely chopped ‘4 teaspoon salt % teaspoon tarragon Line six 4” ramekins or large custard cups with oven cooking film* cut ap- proximately 12” square. Do not trim film. In each dish, lay two sole fillets, criss- crossing them at right angles and centering them to leave ends overlapping edge of dish. Combine remaining ingredients, mixing lightly but thoroughly with a fork. Divide stuffing into 6 equal portions and spoon into ramekins. Bring ends of fillets up over stuffing and overlap to form a ball. Gather ends of cooking film together at top to make @ snug package. Secure with metal twist tie. Bake in preheated 450°F oven for 15- 20 minutes. When ready, fish flesh will be opaque and juices will run milky. Remove from oven and lift film-wrapped paupiettes out of ramekins; prick a small hole in the bottom of cooking film and allow juices to run out before gently unwrapping. To serve, place each paupiette seam side down on warm serving platter or dinner plate and top with Parsley- Cheese sauce. *Note: Refers to parent, heat-resistant Do not use refrigerator wrap. trans- film. plastic Parsley-Cheese Sauce tablespoons butter tablespoons flour cups milk tablespons chopped parsley ‘A cup grated sharp Cheddar cheese Salt and white pepper to taste In a heavy 1i-quart saucepan, melt the butter. Stir in the flour and blend. NNN WwW The truth about sweetbreads By PAT RICH Lets talk about animal glands How revolting, you say, especially since (his ts a family newspaper Well you're lucky If at hadnt been for discovery, a chance we would have been talking about lamb hearts You see, I have decided to become an expert on animal organs and their preparation for cating - all of the morc fashhonable areas of cooking seem to have beon alrcady been spoken for So gallantly [ set out to impress readers with a tasty recipe for lamb hearts But as I was walking down the supermarket aisle = | chanced upon an even finer treat swoetbreads As you may or may not know, or wish to know swocetbreads are two types of animal glands and are the most expensive and hard to find of vanety moats As they are very perishable and must be caten within a day! surprised to find them tor sale in oa supermarket sof snapped them up fort. Wan very Reet sweetbreads which | pur hased have a red tinge while veal and lad sucetbreads are anore white and teader at 925.1278 we Getverr beck dau Oa kes) Now, sweetbreads can be cooked in a number of ways, but they must prepared properly Not only does this make them fit for eating, but by the time they are properly prepared they look far less like a jellyfish that has been run over by a truck First the sweetbreads should be soaked in very cold) water for 20 to 30 minutes. Then they are parbotled by placing them in cold water to cover with a half teaspoon of salt’ and the quice of half a temon Bring to a gentle boil reduce heat and simmer for about 15 minutes Immediately plunge cold) water to meat tato firm up the Then you should remove the tubes that connect swoctmeats membrane This is a dot harder than at sounds because there seems to be a huge amount of membranc., all of which has no inclination to be the and the outers seperated from tts natural home Having done this the sweetbreads are ready for cooking and you can bake North Shore Kitchen centre itd DEALER FOR iG) YOO Went 3rd St North Van BC Phone 084-0741 them, broil them or use them for escalopes. 1 sautéd them in butter and except for one cntical error, 1f worked great METHOD First cut the sweetbreads into half anch = shees, or eatable portions Then, roll the sweetbreads in bread crumbs, dip in beaten egg and roll them again in the bread crumbs Sauté in butter unti) hyhily browned and serve with fred mushrooms, onions and or fomatoes The above rectpe is not the one | used, but ts the onc you should use My mistake was in using 4 commercial coating mix instead of fine bread crumbs The end result” tasted yreat, cacept for the « oaling mix which really dad nut complement the taste of the sweetbreads at all The swecetbreads tasted fine, and be assured thal you too can eat the thymus glands of young animals without dying some horrible death The mentioned main problem as carhier iota KITCHENS VANITIES TOUNTER TORS APPLIANCES CERAMIC. Tit are Now offering Formica $4 99° Tub Enclosures Installed Thinking of replacing your Countertops 7 ( all uss finding sweetbreads at your local grocery store or butcher's shop But for something completely different, — the searchis worth it A REPAST fit for Neptune himself. C13-Sunday News, June 15, 1980 “The Best Italian Food in Vancouver'’ (you keep saying that, not ma!...) IL CAPPUCCINO RISTORANTE ITALIANISSIMO 774 DENMAN ST., 669-0545 OPEN 5:30 p.m. Closed Monday Add the milk slowly, stirring constantly. Heat until thickened and add cheese and = parsiey. Continue stirring over low heat until cheese is melted. Serve immediately. Pick Up And Pitch-In’'8O FATHER’S DAY SPECIAL this Sat/Sun 5 IM pm Roasted loin of venison served with Bavarian hunters sauce (incis soup & apple strudel 795 Faqertos Mestanrant - Batt el oe 69 LONSDALE 980-4316 neSay THE BAY BUFFEL'S DASHAWAY Budeoms Bay Company - es