C5 - Wednesday, December 21, 1983 - North Shore News

THE SENIOR MEN
had their last class of
the fall semester on Fri-
day the ninth, and to
mark how far they had

come, they boned
chicken breasts and
prepared a delicious
dish therefrom. The
lesson in boning is
almost as much of an
Everest to them as the
lesson in white sauce, I
think.

You probably know, but
any one of them would love
to show you how you lay the
breast cavity-side up, and
how you use a sharp knife or
a blunt instrument to break
the top centre of the breast-
bone. Once broken, you can
then get your forefinger
down behind it and pull
down and forward, using all
your strength to extract it. If
you’re lucky, the long lower
cartilage will follow in one
piece. If it doesn't, not to
WOrry, just work at it with
the forefinger and ease it out.
Don’t discard any of this
boney structure, of course —
we'll make stock out of it,
later.

Now lay into the
working with flat

ribs,
spread

fingers to separate them from
the breast flesh. One of those
long, skinny boning-knives is
useful here, letting you
scrape the ribs away from the
meat, but | have found that
in the hands of amateurs the
knife helps to waste more
than it saves. The fingers are
really the most effective tool
as you push and force until
you have a bone-free piece of
meat. Before claiming vic-
tory, pat the flesh all over —
one often encounters a tiny
shaft or two of slender
wishbone which must be
extracted.

When the men saw their
handiwork they were very im-
pressed. ‘‘Look what | did!’’
To finish the dish, called
simply Stuffed Chicken

Breasts, they first cut the :
breasts in two, then lay all -
between sheets of waxed

paper and bashed and filat-
tened them with a rolling-pin.
Top paper discarded, they
took turns creaming some
margarine, and blended into
it chopped parsley, oregano
and some lemon pepper.
How much? Well, they had
12 half-breasts, for which
they used
Y. cup Margarine (i25mL)
l tspn. of oregano (5mL)
2 Tospns. of parsley (30mL)
You might enjoy a little

inyme, a rub of rosemary”
This herbed mixture was
spread all over the inside of
the breasts, and on top went
a thin slice of Monterey Jack

the kitchen
ranger

by Eleanor
Godley

cheese, though you could use
any mild cheese such as
Havarti, or Gruyere, Edam
or German Beer cheese. Now
to roll all into a neat little
parcel, and place it with the

Rum souffle-a winner

The winner of our recipe
contest this week is Fran
Hawthorne with her recipe
for Rum Souffle. Ms.
Hawthorne wins a voucher
for $10.00 worth of meat of
her choice from NORTH
SHORE QUALITY

MEATS, 1406 Lonsdale
Avenue, North Vancouver,
B.C., or LYNN VALLEY

MEATS, 1243 Ross Road,
North Vancouver, B.C.

You could be our next win-
ner Send your favorite recipe
to the North Shore News
Recipe Contest, 202-1139
Lonsdale Avenue, North
Vancouver, B.C V7M 2H4.
Be sure to include your
telephone number.

RUM SOUFFLE
4 egg yolks and
4 egg whites
] cup sugar (divided)
ve cup hght rum
l envelope gelatin (dissolv
ed in “% cup cold water)
2 pint whipping cream
Unsweetened chocolate

4

Method Beat cgey. Iks
with ‘2 cup sugar till light
yellow Add rum Dassolye
gclatinin water over a double

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boiler. Stir into the yolk mix-
ture. Beat the whipping
cream. Beat egg whites until
stiff and monst — gradually
adding the remaining sugar.
Fold the whipped cream into

the yolk mixture, then fold in
egg whites. Fold together
gently. Pour into a pretty
bowl — grate chocolate into
curls over top of souffle.
Keep in fridge.

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seam underneath, to keep it
from unravelling. They
didn’t need toothpicks for
any of them. Each bundle
was dipped into flour, then
into lightly-beaten egg, and
finally into fine dry bread
crumbs. All were browned in
hot margarine in an electric
frying pan, carefully turned
with two big spoons, then
they were arranged in a bak-
ing dish so that the fat in the
pan could become a wine
sauce. Flour was added to
make a ‘‘roux’’, then wine
poured in, stirring going on
all the time, until the con-
sistency was declared correct.
A little cream to gentile the
flavor, a little pepper and
parsley, then all over the
browned chicken and the pan
into the oven (375°F) for half
an hour.

With a bowl of oven rice,
and julienned carrots a
orange, it was a fitting
salute to graduation.

| Correction |

In the Sunday, December
18 edition recipe for Magic
Irish Cream Liqueur, the
chocolate syrup should have
read 15 mi (1 Tbsp), NOT (1
cup).

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