The record, 11 février 1998, Supplément 1

Brome County NEW v» «"T‘- iness- Auberge West Brome Valentine’s Meni Friday, Feb.13 & Sat.Feb.14 ^“CUPID’S ÉLIXIR” Lobster Bisque with Cognac ^“LOVE IN THE FOREST” Warm Brioche with Asparagus, Oyster Mushrooms and Snails with Nantais But or “MÉNAGE À TROIS” Seasonal Salad with Balsamic Vinaigret and Camembert Toast or “IN THE PINK” Garnished Canadian Smoked Salmon “GRANITÉ P;AM0UR” “RHETT & SCARLET” Roasted Fresh Salmon with Red Grape Mushroom and Leek Sauce $23.50 or “ROMEO & JULIETTE” Spring Lamb with Goat Cheese and Thy Sauce $24.50 or “DONALD & DAISY” Jumbo Shrimp Brochette with Breast c Chicken Thailand-Style $25.50 or “ANTHONY & CLEOPATRA” Roast Striploin of Beef with Truffle, Por and Foie Gras Sauce $27.50 or “BONNIE & CLYDE” Venison Médaillons with Caramelized Pe and Pepper mul^h^ib^T^^auce $31.0 ^“DEATH BY CHOCOLATE” Valentine Chocolate Truffle Cake with Raspberries or ^“BROKEN HEART” Iced Nougat with Strawberry Coulis or ^“BURNING DESIRE” Crème brûlée with berries, topped witl Caramelized^M^ÿur 125 mL 3tbsp cocoa 45 mL 1/3 cup granulated sugar 75 mL 1 cup egg whites (about 8 large) 250 mL 1/2 tsp cream of tartar 2 mL 1/2 cup granulated sugar 125 mL ltsp vanilla 5 mL (A ESTABLISHED IN 1983 LA BOHEME ARTISANAT 2446A Lakeshore Road Clarenceville, Quebec JOJ 1B0 ir 514-294-2017 roll free: 1-888-Y Boheme (926-4363) 3ECAUSE WE PROBABLY HAVE WHAT YOU ARE LOOKING FOR CRAFT SUPPLY IMPORTER Puffy Poms - Plastic Canvas - Magnetic Tape -Punchinello - Gimp - Holly Berry Stamens -Putter Cups - Coin Music Slots - Key Wind - Music Boxes- Floral Battery Lights - Doll Joints - Shank Eyes and Noses - Wiggle Eyes - (Round-Oval-Printed) - Bells - Etc.n A Pdtons yarns and pattern books z § Leisure Arts and Design Originals F= ____________pattern books______ £ Wooden Toys and Household Items § SAVE UP TO 40% everyday and SAVE the s hassel of the exchange rate and duties.BUY your supplies for the same price that you would pay south of the border.GIFT CERTIFICATES AVAILABLE Business Hours: Wed., Thur., Fri.: 10 a.m.to 5 p.m.Sun: 1 p.m.to 5 p.m.Mon., Tues., Sat., and Evenings: By Appointment Please send $1.00 for catalogue.Refundable on first order II>Vi RN'FIN 1 IE?member of CCHA Glaze; 2oz semisweet chocolate, chopped 60 g 2 tbsp extra-strong 25 mL coflee ltbsp com syrup 15 mL ltsp gold dust 5 mL Sift together flour, cocoa and 1/3 cup (75 mL) sugar; set aside.» In large bowl, beat egg whites with cream of tartar until mixture holds soft peaks.Very gradually beat in 1/2 cup (125 mL) sugar, beating until mixture holds stiff peaks.Beat in vanilla.»» Gently but thoroughly fold in flour mixture, one-third at a time.Turn batter into ungreased 9-inch (3 L) tube pan.Gently run knife through batter to eliminate air pockets; gently smooth the top.»- Bake in 325F (160C) oven for 30 to 35 minutes or until top springs back when touched (baked cake will about half-fill the pan).**• Immediately invert pan onto wire rack; | Olympics on the Big Screen! *| Live Jazz and Blues every Friday from 7:30! w Open 7 Days a Week Reservations call 242-6862 I let cool completely.Run knife around inside edges of pan and tube; gently remove cake.**- Glaze: In small saucepan, combine chocolate, coffee and syrup; stir over low heat until melted and smooth.Let cool.Pour glaze over cake, allowing some to drip down sides.Sprinkle with gold dust.Per serving: 175 calories.3 g,fat.34 g carbohydrate, 5 k protein.Café Chez Moi 'VcUe*Ui*te 0J0Ce«uc (Feb.14 & Feb.15 5-7 p.m.) ^ Soup “Cream of Anticipation Main Dish “Chicken Breast Filled with Passion” Dessert “Delightful Crepe Seduced in Chocolate” Mitt Coffee or Tea "7re