ane ped. EET eA Ley 5 Page 14 April 1981 Centar Courier by Terry Farrell One of my favorite pastimes is reading different cook books so | was intrigued to get the loan of an Australian book which Kate Sevier brought back after her recent trip home. Unexpectedly, the book contains none of the now classic Australian dishes such as Roo Tail Soup, Grilled Toa Rhoa, Billabong Stew and Abo Potpie, but rather a collection of recipes from many famous international chefs compiled by authoress and cooking instructor Gretta Anna Teplitzky. The recipes | have chosen are from four chefs who have always had my greatest admira- ation. The Seafood Paté is the creation of Roger Verge. He is one of the elite group of chefs responsible for what is known as nouvelle cuisine. His restaurant, the Moulin De Mougins is situated just outside Cannes. LA PATE MOULIN To make the first layer, oil thoroughly a large mould or small individual moulds and place a little of the following mixture to cover the bottom. Mix 1 dessertspoon of gelatine with half a cup of boiling water and cool. Add to it one 12 oz. (350g) can of clear turtle soup and % can of cold water. Mix. Put alittle into each ramekin or mould, place 7 slice of black truffle in the centre of each and 2 slices of champignons, one on either side of the truffle, stalk facing inwards. To set this layer quickly, place in the deep freeze for a few minutes and then in the refrigerator. Add more aspic and set. . 70 make the second layer, place one large can (170 g) of picked=over crabmeat in a basin. Mix 2 teaspoons of gel- atine in 1/3 cup boiling water. Cool and add to. the crab meat. Add 1% tablespoons of home-made French mayon- naise, 1% tablespoons of lemon juice, 2 teaspoons of icing sugar mixture (optional), 2 tablespoons of chopped chives 1 tbsp. of chopped parsley, 1% teaspoons of prepared French mustard, plenty of salt and pepper. Place all of this mixture. into-a: food processor orinsmall . amounts into a vitamizer and blend smooth. Add -1 Ib. (500 g) cooked, peeled, chopped prawns, % Ib. (250 g) coarsely chopped cooked scallops and 1 cup diced cooked Dining By Candlelight lobster. Place some of this mixture on top of the first lay- er in each of the moulds and set in the refrigerator while you prepare the third layer. To make the third layer, mash 2 avocados, add a flat teas- poon of salt, plenty of white pepper, 2 tablespoons chop- ped chives, 1% tablespoons of lemon juice, 2 teaspoons of icing sugar mixture, 4 tbsps. of cream mix or whipping cream, stiffly whipped, and 2% to 3 tablespoons of home- made french mayonnaise. Mix 2 teaspoons .of gelatine with 1/3 cup boiling water. Cool and add to the other in- gredients. Place this mixture on top of the second layer when that has set. Well before serving time, unmould by dipping in a basin of hot water, and place a plate on top of the mould and turn over with a good shake, Wipe the plate dry with tissues and decorate with sprigs of parsley or watercress. Decor- ate with a slice of aniseed flavoured fennel and a slice of lemon. (Serves 16) Michel Guerard is the inventor of Cuisine Minceur, the ‘revolutionary way to cook beautiful food without the calories. His hotel and restaurant, Les Pré& D‘Eugenie, is a famous mineral spa. This is his recipe for Lobster Seafood. HOMARD EUGENIE Cut 5 large fresh green lobster tails in the shell crossways into medallions and set aside. Reduce % flagon white wine and 2 cups brandy to about half the original quantity. Put this reduced wine mixture into a large pot, bring to the boil. Add the lobster medallions with one small bunch of fresh thyme, salt and freshly ground pepper. Cook ap- proximately 7 to 10 minutes until the shells are red and _the lobster just cooked through. Drain pff most of the sauce into another saucepan and add approximately % pint (450-mls) cream beaten with 3 egg yolks. It is not possible to give the exact amount of cream and yolks, for what is important is that you use the “cream and yolks to. thicken the pie and that it does not overwhelm: the flavor of the ret uction of wine, “brandy and lobster. Serve the medallions with. sauce spooned over and 14 cup julienne of raw leek, using only the white and yellow part, and 3 flat tablespoons soft green peppercorns. Decorate with a little finely chopped parsley. !f you wish to feel like a thee star chef, add 1 PRES of black truffle for each serving. Serves 8. The Roast Duck recipe is the work of Silvino Trompetto, master chef of the Savoy Hotel, London. He is a disciple of George August Escoffier, who first opened that famous hotel, and a champion of haute cuisine, as you wu see by the richness of his dish. ROAST DUCKLING WITH SAUCE SAVOY TROMPETTO Place in a saucepan 2 tablespoons of malt vinegar and 2 tablespoons of brown or raw sugar and caramelize. In the absence of fresh chicken stock, add 2 crumbled chic- ken cubes, 1 cup water and plenty of freshly ground black pepper. Add the peeled rind (zest) of 4 oranges and 3 lemons using a potato peeler. Add % cup orange juice and % cup of cherry brandy. Simmer for 15 minutes and let stand for another 15 minutes. Strain and add the grated rind (zest) of 2 small oranges and 1 lemon. Thicken with a little cornflour mixed with water or beurre manie. “Add 2 heaped tablespoons of seeded raisins, ‘a jar of drained pitted sour cherries; 1'can of drained whole ap- ricots, | can of drained whole figs, 1 tablespoon of brandy and the thin slivers of the rind (zest) of 2 large oranges. Set aside until serving time. ; At serving time, add 2 or 3 tablespoons of toasted sliced almonds and enough brandy to adjust the flavoring of the sauce. Also add the juices (sediment) from the roasting pan, skimmed of all its fat, and 1 tablespoon of demi- glace or 1 flat teaspoon of vegemite. Bring the sauce back to boiling point, mix srerguanly and serve. tsar ois The last recipe is a a dessert created iby | M. Curnonsky-who did so much. to revive cuisine. gourmand, the “regional cooking of France which fell into decline eur the first World War. ae Continued c on caer 15 HUMAN RESOURCES CURRENT FACTS REGARDING ADOPTION IN BRITISH COLUMBIA The current frend evident all across North Amer- ica is toward fewer infants available for adoption, accompanied by an increase in adoptive appli- cants. Currently there are more than 1000 approved ap- plicants awaiting placement in British Columbia. The vast majority of these applicants are request- ing a child without special needs — i.e. a healthy Caucasian infant. Last year in British Columbia, 682 children were placed for adoption. Of these, 18 were from out- ‘side Canada and 286 were children with special needs. There is a continuing need for applicants who are accepting of children with special needs. These children may have medical problems, physical handicaps, be part of a sibling group, have a racial heritage other than Caucasian or an older child with emotional or behavioural difficulties. An overview of the special needs children requir- ing placement can be obtained by requesting a copy of.the Provincial or National “Adoption Bul- letin” available at your local Human Resources office. Information on approved homes is forwarded to Adoption Section Victoria from local offices as well as background information on all children available for adoption. Factors such as education, health, physical characteristics and geographical locations of both natural parents and the adoptive parents are taken into consideration. Birth par- ents often have specific requests, for example: a rural setting, a one-child home, or parents with specific interests, which are also considered in the choice of a home. The initial selection of homes is made by Adoption Section staff and the birth parents and local social worker are involved in final selection. Applicants for healthy «infants generally wait a considerable time for placement due to the limit- ed number of these children currently available. Policy determining eligiblility to apply to adopt a healthy infant, effective June 1, 1979, is as fol- lows: i Applicants must be residents of British Col- umbia, over twenty-two years of age and under forty years of age at the time of applic. ation. Couples should be married for at least two years. Applicants must be childless or have only one child of their marriage and unable to have further children of their own. Effective February, 1980 applicants for the heal- thy Caucasian infant no longer have a home study done immediately. Due to the backlog of approy- ed homes, the applications are filed in Adoption Section Victoria according to date of application. Adoption Section will request that home studies be commenced when the current backlog of ap- proved applicants is diminished. Most applicants ask for healthy infants but some may wish to consider the adoption of children who do not fit this description. Such applicants may be considered for place- ment at any time after the home study i is re- received at Adoption Section. Childlessness - orinability to have further children need not be a factor in such applications. Placement is unlikely unless applicants are prepared and able to accept children with special needs re- lated to health, behaviour, developmental or other problems. Such children may. also be in sibling groups: ‘Approval of an adoptive applicant, or the ac- knowledgement of receipt of home study in Vic- toria does not guarantee placement. Local district offices are responsible for approving or rejecting an adoption aon: There is an aanpnve Parents Group in British Col- umbia, available to provide information and sup- port to adoptive parents, as well as those who have a child placed. For further information re- garding this etoup please contact your local social worker. Adoptive applicants who wish to be considered for a special needs child from another province or ‘country should ask their social worker to have them registered with the National Adoption Desk. ‘Any questions, problems or tA juiries regarding “the Adoption Program should be disciissed with your local social worker. .. All five of the supervisors received a beautiful framed cert- _—- , eas 7 Cassiar Courier April 1981 Page 15 sie f FIRST FEMALE APPRENTICE by Roy Clements. SAFETY AWARDS - continued from page 1. CANDLELIGHT Continued from Page 14 Who qualifies for these awards? CREPES CURNONSKY These awards are available only to those who are in direct control of a “crew” or “shift”. By that it is meant those commonly referred to as a “‘Shift Boss’ or “Foreman” and who are normally charged with the safety and direc- tion of those comprising their shift or crew. Make 12 to 14 crepes and spread each with approximately 1% tsp. of red currant jelly. Roll up like cigars and place the crepes side by side in a buttered attractive oven-proof dish. Dot with 3 tablespoons of butter and heat in a 375 F (190°C) oven for approximately 20 minutes. Serve each person 2 filled crepes with a tablespoon of the following Conditions and Requirements — mixture on top . Serve plain cold whipped cream separ- 1. The safe shifts must be consecutive. Any work injury ately. which causes a loss of time or an injury causing a per- manent disability and for which the injured is compensat- ed, is disqualifying. To make the mixture, grind 2 good tablespoons of wal- nuts in a vitamiser or food processor so the nuts are not actually powdered, Place in a bow! 3 teaspoons of grated orange rind (zest) and mix with % cup of caster sugar and 2 good tablespoons of ground almonds. Finally add 3 oz. (90 g) of dark chocolate, also ground in the processor _ so the chocolate is in small pieces but not reduced to a powder. (Serves 6) (caster sugar — berry sugar) 2, Shifts worked by supervision are included in the total number of manshifts worked. 3. Actual shifts supervised are counted, Any injury is _ charged to the supervisor on shift. ‘ ¢ The: guidelines and minimum requirements for all the awards are set by the Mining Association of British Col- umbia. For a foreman who supervises a small crew of men the time to accomplish an award increases. To accomplish [--------- APRIL FOOLS DAY FANTASY a story by Ellen Artico, Grade 3 Laurette Moth is presently employed as a painter with Cassiar Resources. She has been with the company for five years,of which two were as a labourer in the Surface De- partment. Because of provincial legislation, she has had to take an apprenticeship in Painting and Decorating. To her credit, she has successfully completed all aspects of the trade. In attaining her interprovincial certificate she has had to excel in the following subjects: 1, Drafting, Estimating and Blueprint readings 2. Interior Decorating ( Fabric Coverings) 3. Special Coatings and Techniques 4. Hot Spray, Powder Coatings and Related Equipment . 5. Corrosion Control 6. Modern Resin Coatings Since there has been little opportunity to develop one’s - skills in decorating in Cassiar, Laurette has had to depend. upon her natural ability and hard work. It is to her credit that she was able to overcome this hurdle. the Award of Outstanding Achievement, a supervisor and J One day | was walking through the forest when | met a his crew would have to work a minimum of three years little man. He was so small that | couldn’t see him so | ran : i home and {| got my magnifying glass. When | got back the little man was gone. So | went home and when | looked at the sofa the little man was there so | picked him up and my fingers got tangled in the strings. It was a joke. THE END ee | continuous without a lost time injury. _ificate. Ray Elhorn, with his outstanding achiement, re-— ceived an engraved silver tray. ORS EEE EEE KH _ Recognize Any Of These Curlers From The Bonspiel? Laurette would like to take this opportunity to thank her husband, Len, for his encouragement and her colleagues in the Surface Department for their willingness to assist her whenever it was required. — May | take this opportunity, on behalf of the company, to congratulate Laurette on a major achievement. Well Donel PUBLIC HEALTH ee e The Public Health Nurse will be in the Cassiar area as follows:- 13th April - Cassiar 14th April - Good Hope Lake 15th April - Dease Lake 16th April - Cassiar, 9.00a.m. - 12.00 noon Baby Clinic. 7.30 p.m. - 9.30 p.m. Prenatal Class both parents welcome at the class. ( This prenatal class will be on prenatal exercises and nutrition in pregnancy.) Please check to confirm these dates by telephoning the Public Health Office at 778-7752. SSCoOOl Cello Caelcloo Cool Soo eae ae We ae Moved 164 ELLIOT ee CASSIAR © 778-7220 NEW HOURS:- 9.30 a.m. to 5.30 p.m. weekdays 9.30 a.m. to 1.00 p.m. Saturdays Closed all day Sunday. (OPEN DURING LUNCH HOURS)