41 - Sunday, March 10, 1985 - North Shore News

* : 1h CASE OF 18 $f 599 EACH
a $549
ae EACH

> OF 12/398 mi TINS

romans 9788
12/388 ml TINS EACH

$699
EACH

womans 9799
2/388 mt TINS EACH

a

$799

EACH

HUNT’S

Case of

Case of .
24/156 ml Tins

12/ 396 mi Tins

GF 12/398 ml TINS

OF 12/398 mt TINS

§ 2 $788 EACH

eee =F 12/398 mi TINS
ue OF 12/388 mt TINS $7 EACH

| - | | - OF 12/341 ml TINS $gs9 EACH
$975
al CTHS.

FOUR STAR

% Case of
12/796 mi Tins

GHAL
Gase of 12/220 g Tins

EACH

ey

Serves 6

6 large veal loin chops, 3/4-inch
thick

6 slices Italian fontina cheese

1/3 cup flour

1/2 tsp. sale

1/2 tsp. paprika

1/4 tsp. freshly ground pepper

1/4 tsp. thyme

l egg, beaten

| tbsp. lemon juice

1/2 cup fine bread crumbs

1/4 cup Butter

1/4 cup Veal or Chicken stock

With a sharp knife, make a
pocket in the side of each chop

HUNT'S

LENGER

VEAL SHOPS FONTINA:

SAVE OVERSGZ©° |
Purchase for $1°° a
‘Cash for Kids”

coupon book.

PROCEEDS TO BE DONATED TO
VARIETY CLUB OF B.C.

and place a slice of cheese
inside. Close pocket securely
with a toothpick, Mix together
flour, salt, paprika, pepper, and
thyme. Set aside. Beat egg with
lemon juice. Dip chops in flour
mixture, then tn egg. then in
bread crumbs. Place chops in
one layer an a large plate and
refrigerate, covered with wax
paper, for at least | hour. Heat
butter in a heavy skillet and,
when foaming subsides, slowly
brown chops on one side. Turn,
cover, and brown on other side
for about 30 minutes. Remove
chops toa warm serving platter.
Deglaze pan with stock, and
pour over chops.