32 - Wednesday, October 5, 1988 - North Shore News

HOW I-wish someone would
open a Basque restaurant on
the North Shore!

How do you recognize a real
Basque restaurant? First, you
always enter through a door off.
the bar. The bar will serve, among
other things, “‘Picon Punch’’. Rec-
ipe follows. Don’t have more than
-one' of these — I had two and
:found it difficult to pronounce
certain words, —

Second; don’t look for a table-
for-two. Basque food is served
family-style — trestle tables,
seating at least eight. You, your
partner and six strangers. .

budget
beaters

Barbara McCreadie

‘If you get a’mennu, it only tells
you what you will eat. Choises are
rare and only deal with the alter-
native to the two. (huge) main |
courses. For exampie, the main
course’. will be New York steak
AND chicken (or) fish.

Here is a sample menu:

Soup. A hearty mixture —
probably a vegetable-bean or
perhaps clam chowder.

Bread. Crusty and fresh with a
huge mound of real butter.

Salad. Fresh, crunchy and a.
combination of many greens, other
raw vegetables and tossed with an
oil-vinegar dressing. .

’ Basque Beans. Made from
scratch, the sauce is generally quite
liquid — all the better to dip your
bread in or eat with:

Shellfish or chicken with rice.
Sample recipes follow.

Potatoes. I’ve had them many
ways —- fried sliced new potatoes;
mashed with butter or casseroled
with cheese. Always good. ;

Roast meat or steak. Either a
whole, sliced roast, smothered in
gravy or a plate of grilled steak.

Vegetables. Sometimes omitted;
often one of the root vegetables,
buttered, or peas (a favorite with
Basques).

A simple dessert — sherbet or
ice cream.

And. that’s a Basque dinner.
Just had one at Louie’s Basque
Corner in Reno — 301-E. 4th St.
Wonderful! Cost, including wine,
$12.50 per person. Don’t miss it.

Louis and Lorraine Erreguible
have been operating the restaurant
forever. He ininds the kitchen
while she does the business end
and P.R. for visiting food writers.

Lorraine gave me a cookbook
that I cherish. She also gave me

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