Coach House fan Ballotline of Sate Ingredients: 10 pes. sole fillets, about 4 oz. cue, one behind ta purce 2 whole egys. chilled 134 teaspoon salt Jeaving Ty teaspoon ground pepper "cup heavy cream Va th, skinless, boneless salmon cutinto 2b" by bal? pes. DUCK COMPLIMENTS OF LA TOQUE BLANCHE Cook the French way Le Toque Blanche Breast of Duckling Calvados Serves two people Ingredients: 1 whole breast of duckling 160 mi demi glace (*brown sauce) 1 Granny Smith apple juice of approx, ¥4 leraoa This lamb an exotic delight Lamb Djakaria Beach Side Cafe Ingredients: Marinade: Rosemary Thyme Sanibai Red Wine Soya Sauce Sauce: All-Natural Peanut Butter Ginger Cream Red Wine Marinate lamb in marinade for two to three days. Bake lamb for 15 minutes at 400 degrees F. Remove from oven and brush with sauce, return to oven for five minutes. Lamb will be medium rare. For well-done, bake 25 minutes before saucing. Forster's serves Forster's chicken Forster's Restaurant Chicken Breast Forster Ingredients 7 oz. boneless chicken breast 1 tomato Ya onion (chopped) 1 ctove garlic (crushed) sweet basil oregano Seasoning, flour to coat, butter Season and dust the chicken breast with flour. Pan fry till done. Make a sauce: glaze the onions in butter, add chopped fresh tomatoes, garlic, herbs and season- ings. Put the sauce on top of the cooked chicken breast. Put a slice of Edam cheese on top — brown it under Salamander. Serve with vegetable potatoes or rice. Pitch and 25 ml sugar oil 25 mi Calvados (Apple Brandy) Seasoning: salt & pepper Method: Season breast of duckling with salt and pepper and sear ina bit of oil ina hot frying pan until brown, Place breast of duckling in a roasting pan ona rack and cook at moderate heat in the oven until medium done. In the meantime, peel one tart apple and scoop the apple with a small melon. baller, Place these apple balls (approx 12 or 14) along with 25 mt of sugar, 100 mi water and the juice from “4 lemon ina small saucepan and simmer for Chez Michel — three to five minutes. Remove ap- ple balls and add 160 ml of demi- glace, simmer until liquid is reduc- ed by one quarter. While the sauce is simmering, de-bone the medium cooked breast of duck, remove the skin, and split in half. Slice the meat thinly and arrange in a fan-like style. Serve along with potatoes and vegetables. Add the precooked apple balls to the reduced sauce and finish the sauce with 25 ml of Calvados. Serve the sauce and apples over the tons of the sliced duck breast. Serves two people. “In a home co king situation Knorr Swiss Brown Sauce can be substituted. West Van's Finest French Cuisine EARLY BIRD SPECIAL EVERY NIGHT Between 530-630 pm., choose from one of 5 different entrees from our regular mentor unique daily creations for only All entrees are served daily with fresh potaloes & vegetable To lite al up stan beats 926-4913 1373 MARINE DR. WEST VAN 230. Wednesdas, september 30, (98? ~ North Shore News 1 tablespoon vegetable oil & sprigs of parsley and 4 of watercress targe spinach leaves, no stems 4 quarts fish stock Mince the parsley. spingel and watercress tn it food processor. Scrape on to a towel, gather the towel, twist and squeeze the extra ficquid. Puree bits of sole, mix in the eyes and seasonings. Add cream and process until blended. Mix all ingredients. should be thick. Spread each sole fillet: with an even layer of the mixture, set a piece of salmon on top in the cen- tre and roll tightly. Repeat last step, but without the Mixture salmon, and roll with the other sole already rolled. Repeat again. Makes wo to three rolls, Place the rolls end to end on oil- cd parchinent puper, setoon a towel, rollup tightly in the paper, Roll the Ballottine in the towel into a compact roll and tie it. Place the Ballotling in oven proof vessel, cover with fish stock and poach. Let it cool in the stock. The next day, remove it) and unwrap the Ballottine. Using a sharp knife slice the Ballottine 4" thick. Serve the Rallottine hot or cold with a light white wine sauce. Garnish with orange zest; serve cold as an appetizer, hot as an en- Iree. oO TOON WVITES WARM ‘SHRIMP ‘SALAD vith champagne wnegar sauce} BAKED LASAGNE BALOTTINE DI SOGLIOLA {balotiine of soie with meusselim sauces KEY LIME PIE $1195 MEDIC! DINING ROOM Authentic ltalian Cuisine |B the hee Sach house inn 700 Lillooet Road, North Vancouver 985-3111 Dinner Menu HOAST PRIME RIB Our shaw, kee temperature couking tetane the natural flavour, nutnocsy and tenderness Served with Yorkshire Padding SAILOR'S CUT 18 oF} The mast papal cut. flawetul and deicunss S CAPTAIN'S CUT (10 a7} An extras generous cut sure to please the larger sppente 16895, ENGLISH CUT (8 07) Thin sheed ta enhance the sch. beefy qoeainess 1995 HICKORY SMOKED PORK HIBS GENUINE HICKORY SMOKED Baby Hack Kits, Tender and Jusey wath cut Special Sauce 1245 STEAKS NEW YORK CUT The King of Steaks, caretully aged and full of flower Bor 129% Zoe 1495 Gor TLS 10a 1395 ALL DINNERS INCLUDE Sep du Jour, Salad x Trash Frust Plate, Patni Potats, Seah Eye o# Wild Fie and Vegetable af the Day Carsar or Grevk, Salad add $12 SEAFOOD SCALLOPS OR JUMBO SHRIMP Che. @ al Deep Fred of Sauteed wath Garhe and Heavy Crean 1295 FILET OF SOLE Topred sath sauterd sham and Crabrwai 1395 SEAFOOD PLATTER fit Sole, Seallons, JJurnbea Shae and cance af Lobster Tail cr Alasha Crab wy ALASKA CRAB Sphr begs uth claws and drawn butter 1595 \ SCALLOPS AND SHRIMP IMPERIAL Baked ina Creamy Winw Sauce with Mustuceans, topped with Melted Chose 1295 SALMON BCis Diner Poached. oc Chat Brealed: 1295 SOLE FLORENTINE Stalled wath Spinach, topped wth a Wie ne Sai 12 LOBSTER TAIL With Hot Drawn Butter nw 12 95 Two 18 95, COMBINATION PLATTERS NEW YORK STEAK 6 oz. PRIME RIB 6 or. BAR-B-QUED PORK RIBS Wath LOWSTER TAN ALASKA C SCALLOPS rae SHRIM: SIDE ORDERS DEEP FRIED ONION RINGS 225 BRAISED MUSHROOMS 2.05 GARLIC TOAST % SALADS GREEK SALAD OR LARGE CAESAR CHEF" ‘$ SALAD With Ham, Tame and Chevse FRESH FRUIT SALAD With Cottage oer st Shethat SE Aroon SALAD Witty Shurserys ond Crabawat 89 DAILY SPECIALS Inclute Seip du dour, Salad or Fresh Frat Plate Listed on Blackbeard, ayk yout sent or hast We have ft cemhcates ansbinie m any denomination ‘6 200 Granville Street, Restaurant at Granville Square Vancouver, B.C. V6C 184 Free Parking after 6pm 689-8888