Village Squire, 1976-11, Page 33SQUIRE'S CHEF
Trip through
the East coast
at gourmet's delight
BY R. B. RUDD
The Squire's Chef has been travelling again; this time
through Eastern Ontario. Norther New York and nev.
England. New Brunswick and Quebec. The trip originated as
a duty journey to Oromocto. New Brunswick and resulted in
an experience of unparalleled joy.
The mountains of Vermont, New Hampshire and Maine,
along U.S. route 2 to Bangor and route 9 to Calais were ablaze
with color (without the "u" in these mountains). The weather
was clear, sunny and warm. The colours as a result were
brilliant. Scarlet, orange and yellow shone amongst the green
conifers on every hillside. It was unbelievable that anything
could surpass this vivid display.
On a warm. sunny Sunday afternoon, clear as crystal.
without a hint of autumn haze, the New England display
paled beside the dazzling colour of the Saint John river valley.
The scarlet and orange of the maples was like flame. The
darker. richer red of Oak and Sumac almost glowed. The
yellow of the poplars was so entense that even after dusk one
got the sense of glowing colour.
The colours were so brilliant on this afternoon that distance
failed to pale or fade. To the horizon on all sides the rolling
sea of colour spread like huge waves broken only by the
ribbon of the river.
This is supposed to be about cooking so forgive the outburst
about the countryside. New Brunswick this year was beautiful
but please don't imagine that Huron County can be any less
attractive in the Autumn.
Food was not forgotten and 1 must report a seafood
Newburg in Farmington. Maine, a hot boiled lobster in St.
Andrews -by -the -Sea; a fine chowder at. Dipper Harbour and
Coquelle-St.Jacques in the capital of the Republic of
Madawaska.
A la Newburg is a way of serving lobster, shrimp or
scallops, in which the seafood is simmered in stock. slicked
into an individual serving dish and covered with a sauce
flavoured with sherry and bound with cream and egg yolks.
A hot boiled lobster, if it is from the Conley Lobster
Company of St. Andrews, New Brunswick is sof special
interest. The flavour of these lobsters is superb and you have
the distinction of eating lobster supplied by one of the largest
suppliers. of this delectable crustacean, in the world. The
largest lobster pound in the world is on Deer Island not far
away.
The eating of a boiled lobster is not an art as some would
have you believe. It requires only that your front be covered
by a bib. The only tools required are your hands. a nutcracker
and a slim fork. Have a dish of hot melted butter handy to dip
in the lobster as you free it from the shell.
Now begin by twisting off the large claws. Crack each claw
and remove the meat. Fingers are great for this job so don't
be bashful. Next, with the beast on his back and one hand
grasping the tail, the other hand grasping the back, separate
continues
ANNUAL FACTORY OUTLET SALE
of Wool and Leather Goods
TO December 31
AT
BAINTON'S Since 1894
The Original Old Mill in Blyth
IN THE AUTHENTIC OLD MILL YOU WILL FIND THE
LARGEST INVENTORY IN mg HISTORY
Approximately
Approximately
Approxtmatehv
Approximately
Approximately
$12,000 Leather and suede garments
30,000 Pair of leather gloves and mitts
20,000
12,000
20.000
Blankets - mam colours •
all sze'
Pairs mens work socks- 100
wool & wool blend
Pairs leather moccasins for men.
women 8 children
Where Else Could You Find Such
a Choice?
You will find more Relaxed shopping
Monday to Friday
ainfon
ORIGINAL
OLD MILL IN BLYTH
Since 1894
Telephone 523-9666
STORE HOURS:
MONDAY TO THURSDAY
3.1 9-6
�R1DAY AND SATURDAY
tl SUNDAY I -6
at the Railway tracks
pWage Squire No‘ ember I0'6. 11