Newspaper Page Text
Page 10-B
— Griffin Daily News Wednesday, February 25, 1976
| p Filet of sole
cooks in
foil ‘boats’
By SUSAN DELIGHT
Copley News Service
Siegfried Heil credits boy
hood work in his family's
delicatessen in Germany for
his becoming a chef.
“Delicatessens in Germany
are much different from
those in this country,” he
said. "Food is much fresher.
In our family delicatessen
customers selected their fish
from the many varieties
which swam around in a tank
of water. Then we cleaned
and prepared for cooking the
fish they had chosen. From
hanging carcasses, the cus
tomers made selections of
meat and we cut to individual
specifications.
"I am not a classical cook
H — I cook to individual
! tastes,” Heil said. ‘‘l do not
cut corners. I use only the
best ingredients. If butter
makes a dish better, I use
| butter.”
Heil said he has never re
gretted coming to this coun
i fry-
I “I will become a citizen in a
few months and I’m glad. My
parents — they soon will
come to visit me for the sec
ond time — will not come
here to live. Their roots are
too deep in Germany. They
get very lonely when they are
here for they do not speak
much English.”
Among Heil’s favorite
dishes is Filet of Sole a la
Bungalow, for which he
shares his recipe.
FILLET OF SOLE
a la BUNGALOW
1 pound fresh filet of sole
1 lemon
2 shallots, finely minced
8 pats of butter
8 julienne strips of celery
and carrot
White pepper; salt to taste
5 tablespoons dry white
wine
Two sheets of heavy alumi
num foil, approximately 12 by
18 inches — shape each sheet
of foil into “boats,” folding
ends up to prevent juices
from escaping.
Squeeze juice from lemon.
Soak filet of sole in lemon
juice 15 minutes. Remove
filets and pat dry. Place two
pats of butter and one-fourth
of the minced shallots on bot
tom of each foil boat. Place Mr
pound filets over minced
shallots and butter. Season
with white pepper and salt to
taste. Top with two pats of
butter and remaining
shallots. Garnish with
julienne strips of celery and
carrots. Sprinkle with dry
white wine. Preheat oven to
450 degrees. Bake 10 to 15
minutes, or until filets flake.
Remove from oven, add top
ping mix, sprinkle with
parmesan cheese and fresh
bread crumbs. Place under
broiler until golden brown.
Serve with sauce of your
choice or lemon wedges.
Serves two.
TOPPING
INGREDIENTS
8 ounces crab meat (king
crab)
4 onion, minced fine
pound sliced fresh mush
rooms
4 ounces butter
“■« cup finely chopped fresh
parsley
4 teaspoon monosodium
glutemate (MSG)
1 cup dry white wine
4 cup sweet cream mixed
with 2 teaspoons corn
starch
White pepper; salt to taste
Brown the butter in a
saucepan, add the onions and
mushrooms. When half done,
add the crab meat, MSG,
parsley and wine. Mix well
and heat. Add the cream and
cornstarch mixture, stir well
and let simmer for approxi
mately five minutes. Other
seasonings may be added ac
cording to taste.
Begin Right
Food surveys reveal that
breakfast skippers seldom
make up for the loss of nu
trients during the rest of the
day. They often, however,
make up and probably exceed
the calorie intake. The body
is left without important ma
terials needed to help keep
it in optimum condition.
Nutritionists say breakfast
should supply from >4 to l /j
of the nutrients needed for
the day. Because they are ex
cellent sources of several nu
, trients including protein,
bacon, Canadian-style bacon,
sausage, ham and frank
furters serve as a good foun
dation for this important
morning meal.
1 cup thinly sliced carrots
1 cup uncooked cubed potatoes
1 cup chopped onion
Ma cup thinly sliced celery
8 peppercorns
1 bay leaf
1 Vfc cups water
1 package (12-ounce) frozen fillet of
cod, thawed
Combine carrots, potatoes, onion, celery,
peppercorns, bay leaf and water in sauce
pan. Bring mixture to a boil. Reduce heat
and simmer 15 minutes. Add fish. Simmer
15 minutes, or until fish flakes easily with
a fork. Break fish into chunks. Discard pep
percorns and bay leaf.
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NORTHGATE SHOPPING CENTER
Boston fish chowder
‘/« cup (*/z stick) Fleischmann’s 100%
Corn Oil Margarine
*/ 4 cup unsifted flour
2 teaspoons salt
3*/s cups skim milk
Chopped parsley
Meanwhile, melt margarine in a large
saucepan. Blend in flour and salt. Gradu
ally stir in skim milk. Cook over medium
heat, stirring constantly, until mixture
comes to a boil. Add fish mixture. Serve hot
garnished with chopped parsley. Makes
7 servings.
Eggcellent ideas
PECAN FUDGE PIE
’-4 cup butter
3 squares (1 oz. each) unsweetened chocolate
4 eggs
sugar
3 tablespoons light com syrup
1 teaspoon vanilla
14 teaspoon salt
1 cup chopped pecans
9-inch unbaked pie shell
Melt butter and chocolate over low heat. Beat eggs until
light and frothy, about 5 minutes. Add sugar, syrup, vanilla
and salt; beat until blended. Add chocolate mixture; beat until
blended. Stir in pecans. Pour into pie shell. Bake in preheated
350 degree oven 35-40 minutes or until evenly puffed. Cool on
wire rack. Serve plain or with ice cream or whipped cream.
Makes 8 servings. (PRN)