wine.

a |

One of the best rea- EE

sons for learning a lit-
tle French, and one
which is never put
forward when the
earnest believers’ are

out to persuade us, is —

that everything that is
commonplace sounds
so classy in the other
language. So - you
have a_ graceful
“belle-mere” — rather
than our dreary
“mother-in-law,” and
a high-toned “coq au
vin” instead of just

“chicken cooked in

The recipe that follows is
very good indeed, and tastes
properly “gourmet,” even
though I add that it is FAST
Cog au Vin. In some cooking
circles, offering to do Cog au
Vin fast would get you drum-
med out of the

“sauce —

kitchen

brigade.

So here’s one of the
world’s great dishes con-
densed into a one-hour
special. I shall probably be
struck by lightning, but here

goes:

You need, for 6to 8 lucky
people, four pounds of
chicken breasts and thighs, '
preferably boned.

First scissor 7 slices of
bacon into a large frying-pan
and cook till crisp, then
remove to paper towel to
‘hold. In the fat that remains,
brown the chicken- pieces
and put them on a dish in a
warm place..

You may want to drain off
some of the fat now, in order
to saute a minced garlic

~ clové with % cup: (125 ml)

chopped onion and 2 only
chopped preen onions.

Stem 20 small mushrooms
now, and add to the pan
when the onion is trans-
parent. (Keep the stems for
hamburgers).

Now add % tsp. (1.5 ml)
each of rubbed marjoram,
oregano and rosemary.

Into all this ‘sprinkle 3
tbsps. (45 ml) of flour, stir it
about with the back of a fork
until it’s all absorbed, and let
it cook a couple of minutes.

Add here a can of chicken

The credit for ‘inventing’
butter does not belong, as
some ~- would have you
believe, to man, but instead
to the camel. Crossing the
burning sands, bouncing a
skin-bag full of goat's milk
into bright yellow globules
whose taste proved most
pleasant.

Thus centuries ago was
discovered the secret of
butter-making. Butter has
known an almost universal
prestige through the ages. In
Tibet, ‘butter tea’ is still the
national drink: in past
civilizations, the Greeks and
Romans used it as a
miraculous unguent for skin
and hair; it was even
prescribed as a salve to heal
the wounds of elephants.

The Old testament spoke
of the virtues of butter; “He
ate butter and honcy, after
which he learned to discard
the bad, and choose the
good.”

Canada’s first dairy cows
arrived from Normandic
around the beginning of the
17th century. Almost im-
mediately a fledgling dairy
industry had its start on the
farm of the Petit Seminaire
near Quebcc City.

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Butter-making stayed on
the farm until the beginning
of the 20th century, when
the first mechanical cream

separator was introduced
into Canada, and
manufacturing plants began
to spring up. Gradually, the
dairy industry expanded
until in the 1960's Canada's
annual butter
was more than 136 million
kg., ranking us ninth in the
world.

In the 1950's, Canadians
were eating twice as much
butter as they do today. On
the other hand, consumption
of other forms of fats was
considerably less. Why the
change? Since neither the
taste nor the quality of
butter has changed, and
ounce for ounce all fats
contain the same number of
calories as butter, we can
attribute the drop to what is
commonly called “bad
press.”

In the past couple of
decades the label of culprit
has been applied in turn to
cholesterol, saturated fats,
alcohol, sugar, salt, and a
few other suspected causes
of coronary heart discasc.
However, in the case of

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production’

er

cholesterol it has
impossible to prove the
liability, so the scientific
‘reason’ for eliminating
butter and eggs from our diet
seems to have evaporated.
And since less than 10% of
the ‘fat’ calories we consume
come from butter, it seems a
pity to delete such a
delicious item from our daily
diet. After all, look at the
trouble the came! took,

been

inventing butter!

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broth (undiluted) and a cup
(25 ml) of white wine, stirr-
ing all the while to make a
beautiful sauce. Return the
bacon and chicken. to this
and taste for salt and pepper,

‘then put a cover over it and

let it cook for 20 minutes
while you julienne (yes, you
DO SO know how) and cou-
ple of carrots. Add them
when the 20 minutes is up,
cover again and simmer 1i0-
15 minutes until they test
tender-crisp. (Well sure, bite
one.)

If I don't show up next
week you'll know the bolt of
lightning was no fiction, but
anyway you've got the
recipe!

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