CUISINE SCENE | eeeeemnree: WHAT'S NEW over at our ~ illustrious, venerable William Tell Restaurant, .. presided over by this city’s _réstaurateur par excellence, _ Erwin Doebeli? Plenty... and I mean plenty! It’s the Swiss Farmer's Buffet < (Schweizerbauernbuffet) on Sunday evenings, from $:30 until 8:00 p.m: - —and it’s not to be missed. This is where I was lucky enough to dine on Mother's Day evening (OK, no kids, but our « Scottie Angus counts!), and my” * enthusiasm is as abundant as the we buffet itself. It all began on January 9, when * Herr Doebeli prepared his lavish _ offering of Swiss specialties for the 20th anniversary of the B.C. Swiss : Society. : He decided to keep up the tradi- “tion by offering the buffet each ‘Sunday night. And his customers love it (one gentleman has been back six times to‘date), as did we. ‘First of all, go hungry and I mean really hungry. After you are greeted by Doebeli, dressed for the “occasion in his Edelweiss-embroi- uw» dered Swiss Sennerkittel (country shirt), be seated and begin with a ‘bowl of the Buendnerfleisch- _” specked'barley soup and some of *; the wonderful Swiss breads. All this with a background of Mine folk music thrown in. Now "the heip- yourself fun begins. - First, a visit to the cold table ~ - groaning. with endive and walnut ~y salad, versions with carrots, beets, ‘and green beans. Pasta bow-ties and -hand-peeled shrimp, mixed spring greens with a’ Frufilings fresh-herb speckled dressing, and a vinai- > grelte-tossed Swiss Beet Salat. .. AToster of cold cured Swiss meats featuring Buendnerfleisch, - Prosciutto; Schinkenspeck, Coppa and all kinds of Swiss cheeses. Salmon gets a royal array as well — cured, smoked, marinated, in a gorgeous tezrine alongside smoked eel (no, I did not try it) and _ Alaska black cod. A buffet of Swiss and hearty European country breads gets a ‘ space of it’s own ~ yours for the _ Slicing. Reason enough to go. . Next trip, new plate — on to the warm main events. Two gorgeous ‘Savory tarts were hits with me. A “Walliser pear and cheese tart anda Schaffhauser onion and cheese tart. Raclette (the famous melted “cheese dish from Switzerland) has it?s own chef and station — to be melted, on order, to a bubbling » golden turn and scraped onto wal- , nut-sized new potatoes with the tra- "ditional uccompiniments of corni- chons and pearl onions. ‘There was roast leg of lamb, and glazed country ham, pork tenderloin stuffed with dried apricots, grilled kidneys, Arctic char Vaudoise- Style, and (my favorite, always) “emince of chicken with all the Roesti and spinach Anoepfli (stumptings) | could possibly want. Dessert. you ask? Where to put it was the question. Bat i's pretly hard to resist creme brulee, apricot flan, Black Forest cake. tiny meringues wilh ice cream and hot chocolate sauce, Engadiner walnul torte (my hus- band’s favorite), Swiss apple lirt, and Tresh froit salad, So, we didn’t resist, Wl have whetted your appetite just phone Doebeli at The William Tell at 688-3504, across fown on Beatty Street in the Georgian Court Hotel. Reserve a table for any Sunday evening, and take the fumi- ly along, f saw teenagers and lols of grandparents enjoying the grand buttet with equal enthusiasm. Gencrous, as always, | was given these recipes to share with you for your own home-cooked Swiss meal. By, the way; before you phone to ask, the all inclusive price Gind worth every centine) is $24.50 per person. EMINCE ZURICHOISE One of the most typically Swiss dishes of all is this heavenly combi- nation of thinly sliced veal (in this case chicken, as well, can be used), fresh mushrooms, wine and cream. Serves 5. 1% Ib. (750 g) prime-quality milk. ’ fed veal or skinless, boneless chicken breast ; 3 oz. (75 g) unsalted butter 3 oz, (75 g) minced shallots § oz. (150 g) fresh white button mushrooms, wiped clean and thinly sticed Salt and freshly ground pepper 6 Tbsp. (180 mL) white wine % c. (125 mL) clear veal or chick- en stock 4 tsp. (20 mL) each softened but- ter and white flour ic. (259 mL) heavy cream Grated zest from “4 lemon Minced fresh parsley Slice the veal or chicken breast into julienne %*-wide (1 em) thick strips (across the grain). Season’ wilh salt and pepper. Melt the butter in a large skillet until foaming. Add the meat strips, and saute very quickly until pale ~ golden and almost cooked through (use a large skillet so that meat does not crowd, or. meat will not brown quickly). Remove meat strips from pan, cover loosely and keep warm. Add the shallots and mushrooms to skillet. Season, and sweat down until softened and tender. Remove EDGEMONT VILLAGE Corner of Edgemont Bivd, + Queens SCHWEIZER BROT! An astonishing array of European country breads are offered by Herr Erwin Wadnusday. May 18. 1901» North! Sader News - 45° NEWS photo Mike Wakotinid Doeheli of The William Tell Restaurant at his Sunday night Swiss Farmer's Buffet. from skillet, and set aside, Deglaze the pan with the white wine over high heat 2-3 minutes until bubbly and syrupy, stirring up all the bits on bottom of pan. Add the stock, und simmer 4-5 minutes over high heat. Combine the softened butter and flour to make a thickener (beurre manie). Add the beurre manie, bit by bit, to the hot liquid to thicken, and cook 2-3 minutes. Add the heavy cream to pan. Boil up several minutes until sauce in pan coats the back of a spoon, and is of a ice cream-like consisten- cy. Return the cooked me and mushrooms to pan. Reduce heat to low, and just warm mixture through (do not boil again once meat has been added). | Taste and correct for seasoning. Add the lemon rind. Sprinkle with minced parsley as garnish. Serve portions of warmed Emince Zurichoise alongside crisp Roesti potatoes, POTATO ROESTI One of the simplest and most delicious dishes in the potato world is Roesti, a version of the more familiar hash-brown potato pan- eat, shallots 983-9330 We reserve the right to limit quantities. Prices in effect from Wed., May 18-"Tues., May 24/94 cake. But better! Make this rec ipe in a large 10” (25 cm) non-stick skillet, or in two smaller ones. Serve hot, in large portions. Serves 5. (Cook potatoes 24 hours ahead) 1% Ibs. (900 g) Russet potatoes (no substitute!) 3 02. (75 g) finely chopped onions 2 oz. (50 g) smokey bacon, cut into thin strips Salt and pepper 2 oz. (50 g) cold unsalted butter (or part butter and part oil) Salt, freshly ground pepper, nut- . Minced fresh parsley. and/or chives (garnish) . Cover the unpeeled potatoes with cold water and bring to a medium-boil uncovered. Cook the potatoes just until slightly tender: and still crisp in the centre when poked with a skewer. Remove from . heat, remove from water, and cool |. completely. Chill in refrigerator overnight. Peel the cooled potatoes. Coarsely grate into long shreds (do not use a food processor for'this See Flavors page 46 Advertisement Herbal Health by Lesley Davies A new healthier you is waiting to emerge! an you imagine going lor years without taking a bath? We give little thought to our ‘internal’ cleanli- ness, yet we need to be ‘washed! on the inside just as much as the outside. Sambu, the elderberry cleanse which was put together by Dr. Brunhild Zechelius (a European Naturopathic Doctor and Nutritionist) successfully cleanses the entire body: diges- tive system, liver, gall bladder, kidneys, bladder, lungs, skin, respiratory and reproductive organs. 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