THE SCOTT.
TOURNAMENT

WINNIPEG ha

MANITOBA
FEBRUARY 23 - MARCH 2

7 PKG. OF 200 Gui g¢
$99

FAMILY NAPKINS

- Sunday, January 6, 1985 - North Shore News

Miatkes approximately 14 cups
4 tablespoons butter

I medium stalk celery, chopped
1 medium carrot, chopped

Ys medium onion, chopped

2 cloves garlic, chopped

I teaspoon pickling spices

Y, teaspoon rosemary .

4 ounces tomato puste

Y, cup beef bouillon

Y cup red wine

Juice of t lemon

Y% teaspoon nutmeg

4 tablespoons cold butter

2 egg yolks, well beaten

Ina heavy skillet melt butter and
add celery, carrot, and onion, Saute
until limp and slightly browned.
Add garlic, pickling spices, rosem-
ary, tomato paste, bouillon, wine,
lemon juice, and nutmeg, Simmer
over low heat until reduced by half,
then puree ina blender er food pro-
cessor, Add cold butter and stir
until butter is melted, then stir in
teg yolks. Keep sauce warm until
ready to use.