THE MASTERS SHARE THERIR FAVOURITES

Chef C. Butler

The Empress Hotel
Victoria

British Columbia

STUFFED BONELESS LEG OF SUCKLING PIG

4 legs of suckling pig
(approx. 2/2 Ibs. each)

Stuffing:

cup finely chopped suckling 1 teaspoon chopped parsley

pig liver 1 pinch thyme

cup soaked and drained 1 pinch sage
1
1

—_ =

bread crumbs (white) inch accent
V2 cup finely diced celery a garlic powder

Y2 cup finely diced apple
tablespoon chopped and = ane one -” beer
cooked onions Apple cider or white wine

whole egg

Have butcher bone out the suckling pig legs, leaving the shank
on. Mix all ingredients for stuffing and fill legs. Any left over stuffing
may be cooked separately. Tie legs with twine and place in close
fitting roasting pan with a small amount of water on bottom of pan.
Sprinkle mixture of salt and pinch of accent over meat and place
in 350° GAS oven. Baste frequently with apple cider or white wine.
Roasting time is approximately 112 hours or until well done.
Increase heat for last 15 minutes to give pig a golden color. Serve
a or age with applesauce of spiced fruit.

erves 8.

= N

os

Chef A. P. Cassagrande
Chateau Laurier Hotel
Ottawa
Ontario

CHATEAU MAPLE SYRUP PIE L_

1 cup Maple Syrup
Y2 cup water

2 tablespoons flour
1 tablespoon butter
2 egg yolks

Cream the flour and butter together. Add the beaten egg yolks
and mix well. Add the maple syrup and water. Cook in double boiler
re begins to thicken. Pour into baked pie crust and allow

o set. :
Top with whipped cream and sprinkle with maple sugar shavings.

Chef Nick Marchak
Fort Garry Hotel
Winnipeg
Manitoba

CORDIAL COLETTES

In the top of a double boiler, heat 6 ounces of dark sweet choco-
late until it is almost melted. Remove pan from flame and stir the

chocolate until it is smooth. With a teaspoon, swirl the chocolate
around 6 paper baking cups, coating the inner surface of each.
Place the cups in muffin pans and chill until the chocolate coating
is firm. Peel off the paper and chill the chocolate cups until ready
for use. Soften 1 teaspoon gelatine in 1 tablespoon cold water, dis-
solve over hot water and mix into 1 pint of softened vanilla ice-
cream. Half fill cups with the gelatine cream. With the back of a
teaspoon make a depression in the cream and fill with 112 table-
spoons cherry heering or cherry liqueur and a maraschino cherry.
Fill the cups with more gelatine cream, moulding it as high as
possible. Top each colette with a maraschino cherry and sprinkle
+ be AP aaa nuts. Freeze until firm and serve.
erves 6.

Chef James Miller
Hotel Saskatchewan
Regina
Saskatchewan

TOURNEDO OF BEEF TENDERLOIN LOUIS RIEL

Sauté 2 — 314 ounce tournedos in butter — rare, medium, well, as
desired. Dress in a nest of puree of green peas. Garnish with diced
tomato pulp and pitted black olives. Sprinkle with chopped parsley.

Sauce: To the cooking juice, add white wine, a touch of tarragon
and crushed pepper corns. Simmer to reduce liquid. Add veal or
beef stock, if desired.

Chef L. Scott
Algonquin Hotel

St. Andrews By-the-Sea
New Brunswick

HERB BAKED SALMON “ALGONQUIN STYLE”

4 - 6 pounds fresh salmon
1 large onion, sliced

2 outside stalks of celery and
leaves, coarsely chopped Yq cup green onions

3 sprigs finely chopped fresh Y2 teaspoon ground thyme

parsley 1/3 cup finely chopped parsley
Powdered oregano

Salt and pepper

Y2 cup melted butter or
margarine

Remove the head, fins and tail of the salmon and wipe inside
and out. Stuff fish with the sliced onion, celery and parsley and
sprinkle copiously with oregano, salt and pepper. Bake 15 minutes
per pound, uncovered, in 375°F GAS oven. Combine the remaining
ingredients in a small Sauce pan and pour over fish during the last
15 minutes of cooking. Remove to a hot serving platter and garnish
with sprigs of fresh parsley, baked tomatoes and parsley parisienne
potatoes. The juice of two lemons may be added to the sauce in the
Sauce pan and the sauce served from a sauce boat.

Parisienne Potato Balls are easily prepared by using a large size
melon ball spoon and cutting the balls from new potatoes. Cook
the potatoes in boiling salted water. Strain the potato and dip into
hee ead ead and sprinkle with chopped parsley.

erves 8.

45