ST SS Se ee OSS eer Page 12 April 1984 Cassiar Courier I believe it was George Bernard Shaw who once said “When a man is tired of London, he is tired of life.’’ What's that got to do with the fol- lowing? Not much really, in fact it has nothing to do with what follows, except possibly the fact that the recipes below are of London origin, which might prove that there is more to the culin- - ary delights of Britian’s capital city than steak and kidney pudding. And so, without further ado, let us begin with the recipe for steak and mush- room pudding! You don’t want that? O.K.,O.K. No messing about in this kitchen—let’s get Started. POIREAUX ROYALE—-(Leeks royale) 6 leeks 3 oz. mushrooms (sliced) 1 cup dry vermouth 2 cups whipping cream Custard Mix 6 eggs 6 egg yolks 2 cups whipping cream 2 tbsp. cornstarch 2 tbsp. cream BEURRE BLANC SAUCE I onion 1 cup sweet white wine 2 cups whipping cream 1 Ib. butter (unsalted) juice of I lemon You'll need some leeks, about six, that’s one less than seven but one more than five—top n’ tail them, cut off the green part, you should use this later. Wash them well and chop them into tiny dice. Actually, one should cut the white into julienne, but for the hassle, it’s not worth it, and in any case, will your old man appreciate it? Find a suitable saucepan, into it throw a good knob of butter, the chopped leeks and the sliced mushrooms. Cook slowly covered with a lid. Then add the dry vermouth (have you ever heard of wet vermouth?) and reduce it all until only % the vermouth remains, then add your cream. Put the heat on simmer. Meanwhile, as it slowly cooks out, in a large stainless steel bowl, crack 6 eggs, 6 egg yolks and the cream. ‘But that’s a dozen eggs’ you scream. Listen, would you rather make steak . and kidney pie? Where was I? Yes, whisk all together till well mix- ed. Check your saucepan, it’s not burning is it? Well, when the leek mixture has reduced to one quarter its original volume, thicken it very slightly with 2 tablespoons of cornstarch and 2 table- spoons of cream (mixed), shouldn’t be telling you this, but what’s a little secret between friends? SSS 22239 $§$SoCggqocCc_cjq_Cq—S SSS SSS SSS SS S398 —S> Farewell Tea es Thoughts on Food Now that you've thickened it, take the pan off the heat and let it cool. When it’s cool, put half of the mixture on a chopping board and chop, chop, chop. Then add it AND what’s left in the pan to the egg mixture. Stir, season, then ladle it into moulds and bake slowly about 1% hours at 275° in a shallow roasting pan with hot water % way up the sides of the moulds. Got that? Good. Now for the Sauce. This will really blow your mind (and your diet). Chop an onion, any onion will do, and cook off with 1 cup of sweet wine, till about one tbsp. is remaining in pot. Add two cups of cream, and re- duce until two tablespoons remain. Add one pound of butter (unsalted) in knob sized pieces, over low heat whisking like a madman, and don’t let the butter liquify. Build the sauce up till all the butter is used, add juice of one lemon, season, strain and VOILA! That, by the way, is White Butter Sauce, FILET d’AGMEAU SAVOY (Fillet of Lamb Savoy Style) ‘eye’ of rack of Lamb & oz. puff pastry Duxelles (see below) And now for the piece de resistance, or, as is said in London, the recipe for the meat n’ two veg. For this you'll need the help from the guys in the store. Ask Norman (not on a Monday morning) to take the ‘eye’ of arack of lamb off the bone, and trim it, while he is doing this ask (politely) where you can find puff pastry in the store with-no- name. Once you have these items in your bag, and you continue home, smack those lips. . . . it will be worthwhile. Home already? O.K. then, roll out the paste, (it helps to remove the wrapping first) to 1/8th of one inch thick, and leave to rest. Sear the meat quickly in a hot pan with a knob of but- - ter, season well and remove. Make about 4% cup of duxelles....eh?...you don’t know what duxelles are? Is this a joke or something? Hey Editor, what's going on here, you told me the people who read this column were avid cooks. : : O.K., I'll make an exception this time. Go back to the store, pick up a carton of mushrooms (% Ib.), pay for them (and I hope there’s a long line up), and once home, and taking off your coat for a second time, wash the mushrooms —not the coat —what’s the matter with you? Drain well, and fin-’ ely chop. Chop an onion too... .can’t make dux- elles, what next? Place both vegtables in a sauce- pan with one oz, of butter, and cook till all, not some, but all the moisture-has evaporated, then cool. Right then, where was I? With the lamb, of course It’s seared, the paste is pinned out, and the dux- elles are cooling, and know something? I'm off to 31 and will leave Cassiar on April 3 and Vito Comper will retire in Ap ril and Ines and Vito will leave -at the end of April. All three ladies were very active. in church activities and in recognition a certificate, signed by all present, was presented to each lady. Mrs. Comper’s daughter Mary accepted on her behalf as Mrs. Comper was not-able to get back from Prince George in time for the tea. Over forty ladies attended a farewell tea at our Lady of Lourdes Church recently for Hilda Voss, Anne Massin and Ines Comper. Anne and Louis ae Massin left Cassiar on March 13, Hilda and Karl Voss both retire on March ; Os Zio ski right now, it’s better than sitting here writing about duxelles.... Might be back later..... Back again, yes that was enjoyable, should have used a blue wax,tho’. Where are you at now? What do you mean . . . ‘what kind of recipe col- umn is this?... Listen here... . Whilst your odds n’ ends are cooling, fermenting, or becoming sticky, let’ make a suitable sauce... ~ chop an onion fine, cook off with some good white wine (no, not Baby Duck ma’am) and re- duce to half. Add... hey, this wine tastes pretty good ... so it’s one for the pot and one for me? . .. good vintage too .. . Add one cup of cream, add '2 stick of celery and pinch of rosemary (though I don’t think rosemary would like that) Hmmmm ... . this wine has a rather subtle fla- vour, Simmer away merrily . . . wait a minute— where’s the darned lamb? Here it is, sorry about that, now then, coat the duxelles, yes I know they look very dark, but trust me, over the lamb and place the ... hic... place the lamb in the pastry, lovingly of course and with—hey, your hands are a mess, go wash them... back already? Good. Before continuing, I shall depart to check — the temperature of the wine. Mmmm... . nectar of the Gods. O.K. then, wrap the lamb in the paste and tuck in the edges underneath (hic). Brush with a beaten egg. Bake in the oven at or . about 375° until black, sorry, golden brown, and the smile on your spouse’s visage should light up a thousand 100 watt bulbs. However, back to the shtove, where wish luck the sauce ishn’t burned, and... I don’t feel too good . . maybe the hair of a dog is what I need . . gulp . ah! Thash more like it. In the meantime whilst waiting for the sauce, I shall shing you a lit- tle song called . . .“I Left My Heart in Watson Lake’. You wanna join in .. .? one, two, three, four... ‘IT left my heart, in Watson Lake, high in the sky with C.P. Air, to be where little... Eh?. Sauce? .. .What Sauce?.. . .Oh, that sauce! Take the darned stuff off the stove, and strain it into another (hic) pot. Meta ire ope ee Mia Mae ee Hey Editor, why do I alwaysh have to have tur- keys work wish me? So again it’s VOILA! Speak up, what’s that? Des- sert? Who shaid anyshing about dessert? Right now I don't feel like writing let alone discushing desserts. Maybe next time. And so, ladies, a cul- inary delight to whet the palate of Georgie Shaw no less, (hic) and furthermore, I would now like to take (hic) thish opportunity, if you'll permit me, your mosht humble shervant, a few words on the shubject of Canada’s.... eh?... What’s that, .... ‘How will it taste?’’, you mean to shay you will actually try these reshipeez? You’re crazier than I am, at least I get paid for cooking them... O.K., O.K. go ahead (hic). Before being interupt- ed again dean reader, permit me (hic) to shay a few words on. Canada’s role in the Common- wealsh..... = >—-S SS — “4 - i 7 -— GOOD HOPE KE NEWS The staff and students of Good Hope Lake Elementary School built and maintained their own ice skating rink during the cold winter..As you can see, they had a great time on the ice, too! My turn next! Moccassin. Telegraph... ** Stewart owes, as he was the last one to over- plow and get stuck. The boss says blue is fine Stewart. ** Graham has left for the sunny south. Nothing wrong with our weather, he just wants a change of scenery. : ** Grandma Johnny’s birthday party was a real knock ’em sock ’em bash. ** Carol will be busy this summer showing Mike how to operate the new canoe he bought. Mike, don’t believe that story about standing up in a canoe. ** No Doug, keep the wheels down and the shiny side up.), ** Mark, that is not a fancy waffle maker, it is the draft that fits inside the stovepipe. ** Jarry and Jane are sporting a fancy new truck, Kind of small for a Ford though. ** What will the village do for weekend babysit- ters if Fred and Ilene move out? ** The Lone Ranger has gone south. ** Bob has been having problems as someone seems to be poaching on his‘trapline. ** The Lonesome Kelowna Coyote headed south - again. Es ere Sa Cassiar Courier April 1984 Page 13 __ Cassiar “PothOler” This nocturnal creature is found exclusively in the Cassiar area of British Columbia. The “‘Cassiar Potholer” has an unusual method of locomotion. It has no legs but uses its two arms to launch it- self in leaps and land on its corkscrew-shaped ‘torso. Few have ever been seen but it is believed the “‘Cassiar Potholer” has arms of unequal length and this causes it to spin itself into the ground on landing and creates small, round craters or ‘Pot- holes’. The tracks are quite easy to identify as it seems to prefer the highways and sideroads of Cassiar Country. The Highways crew is making every effort to keep up to the creature to ensure our roads are in good shape for the fast approaching summer season. NEW CHIEF _ < LARRY JOHNNY of Good Hope Lake was unan- . imously elected as President of the United Native ( Nations, Local 167, for the Good Hope Lake area, THIRTY SEVEN NORTH TRANSFER: Road Foreman Rob Tucker of Good Hope Lake has transferred to Mt. Lemoray. Rob has worked in the Dease Lake District for the past ten years. He served as a Machine Oper- ator at Dease Lake for three years, Road Foreman at Tatogga Lake for five years and the last two years as Road Foreman at Good Hope Lake. Rob’s wife Sheri served the area as the local Justice of the Peace. : Rob, Sheri and their two children, Dani and Robbie are looking forward to the new posting. Happy Trails to you all and the best in your new endeavors. : ae Telair Services ** Mike, we know that these little foreign trucks run cheap, but you still have to fuel-up every once in a while. ** It may not have been the world’s largest Tup- perware Party, but it was one of the longest, eh Ron Bruns June. Telegraph Creek B.C. ** Grandma Johnny, Magdeline Johnny, cele- Ph. 235-3296 ? brated her 77th birthday with her children, In Dease Lake grandchildren, great grandchildren and hus- Ph 771-3351 band Michael, who is over ninety. ALCOHOLICS ANONYMOUS | CASSIAR TAKU GROUP -{: DHC-2 BEAVER {CESSNA 180 CESSNA 185 Sa : CESSNA 206. Sight Seeing Fishing Trips ; Winter & Summer ___ Open meetings every Tuesday Night at 8:30 p.m. Catholic Church Basement ‘FOR HELP PLEASE CALL 778-7589 778-7693 : P.O-Box 491