Benedictine: the monk's
experiment that worked

And you probably thought
that monks around the turn
of the 16th century were
busy combating the rise of
protestanism?

Don't beheve a word of it.

About 1510, one monk at
least, Dom Bernardo
Vincelli, in the Benedictine
abbey in Normandy was
brewing booze.

Actually Dom Bernardo
was a herbalist, and the story
goes that while soaking,
heating, mixing and adding
predetermined quantities of
angelica, hysop. balm and
all the aromatic herbs
gathered near the abbey (27
in total) he invented the

RECIPE WINNER

famous Benedictine liqueur.

In the four hundred and
seventy years since that
event, up until] the time that
I was sipping a delightful
combination of B and B and
Perrier, the Benedictine
formula has had a long and
fascinating history.

Suffice it to say that when
it was discovered that
Americans were mixing the
precious liqueur with
brandy, Benedictine was
blended with the aroma of
cognac, to produce Band B.

B and B is a dryer liqueur
and can be well used in ‘Le
French Twist’ a drink which
combines an ounce and a

quarter of B and B with ice
cubes, Perrier water and a
slice of lemon.

Here are some other ways
in which Benedictine and B
and B can be used to good
advantage, especially in
desserts :

BANANAS FLAMBED
WITH B AND B

Take 6 firm bananas and
roll them in granulated
sugar. Melt in a frying pan
100 grams of butter and
brown the bananas all over.
Add 4 spoonsful of B and B.
Arrange the bananas on a
heated dish, sprinkle the
juice over them and flambe.

Chicken breasts with brandy

The winner of our recipe
contest this week is Miss
Alison Preston with her
recipe for Chicken Breasts
with Brandy. Ms. Preston
wins a voucher for $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. V7™M
2H4. Be sure to tnchude your
telephone number.

CHICKEN BREASTS
WITH BRANDY

3 whole chicken breasts.
boned and halved
salt and pepper
‘” cup brandy
‘4 cup butter
1 cup heavy cream
minced parsley

Salt and pepper the
chicken breasts. Saute in
melted butter until lightly
browned. Heat the brandy.
pour it over the chicken, and
hght it. When the flame dies,
add cream, cover, and

Taste your

around

the wor

simmer for fifteen minutes.
Remove the chicken to a
heated serving platter, taste
the sauce, correct the

seasoning, and strain over
the chicken breasts. Garnish
with minced parsley. Serves
SIX.

d

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1350 MAIN STREET IN NORTH VANCX NIVER

OPEN 9 6 MONDAY THROUGH SATURDAY

a
SORBET WITH S [5
BENEDICTINE ee LON
200 grams of sugar, oO VANCOUVER D

400 grams of water,
Juice of 1 lemon

Catering and convention taciities

C5-Wednesday, July 16, 1980 - North Shore News

gang longer Rete a bee 1 Re ASS ERTS aires actin

i Gy _ for upto 1.000 guests. RP x ON ;
1 decilhi f : ?
oe 2 GOLDEN @: ‘a
175 grams of sugared & z
Cippcdcita ; CROWN af @
Make a syrup with the 2 RESTAURANT A e lal
water, sugar and lemon Canada Manpower apeoiniment |
juice. Allow to cool, then

place in the _ refmgerator.
When the sorbet has set add
the whipped cream and the
Benedictine, mixing al) the
ingredients well. Serve in
flute glasses.

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