-=> Quoting Ruth Haffly to Sean Dennis <=-

 RH> American Legion post ... Our post is a dry one

I have never come across a dry legion anywhere in Canada. The bar
is their biggest revenue source, to fund the various good things
they do.  They even have bars in otherwise dry areas because they
are a federally chartered private club and not a public business
subject to local ordinances.

(Canada never had complete prohibition unlike the USA. Quebec was
dead against it and the federal government didn't have the courage
to antagonise that province so they weaseled and made alcohol a
provincial matter. Ontario weaseled some more and went with local
option. My home town (but not the rest of the county) was dry until
1967 but it always had a legion with a bar, open to members and
guests only.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Poached Salmon with Sorrel Tarragon Sauce
 Categories: Salmon, Caviar, Wine, Herbs, Sauces
      Yield: 8 Servings

    Vegetable oil
      6 lb Whole salmon,
           -head and tail on
    1/2 md Onion; thinly sliced
      8    Fresh parsley sprigs
      1 lg Celery stalk; thinly sliced
      1 md Carrot; thinly sliced
      2 lg Shallots; thinly sliced
      2    Garlic cloves; crushed
      1    Bay leaf
    1/4 ts Dried thyme; crumbled
      2 ts Coarse salt
     10    Black peppercorns; crushed
      2 c  Dry white wine
    Butter lettuce leaves
    Tomato slices
           Cucumber slices
    Lemon slices
    Trimmed asparagus; blanched
    Fresh dill sprigs
    Black lump fish caviar
           SORREL TARRAGON SAUCE:
    3/4 c  Mayonnaise
    3/4 c  Sour cream
    1/3 c  Packed finely chopped fresh
    -sorrel or arugula
      2 tb Chopped fresh tarragon OR
      1 ts Dried; crumbled
      2 tb Chopped fresh chives OR
    -green onion tops
      1 tb Chopped fresh parsley
      1 tb Fresh lemon juice
      1    Garlic clove; pressed

  Preheat to 375 F. Set rack on large baking sheet. Stack long
  double-thick sheets of heavy-duty foil atop rack, folding up all
  four sides to create trough. Brush with oil. Place fish diagonally
  on foil (fish may overhang edge of rack). Place several onion
  slices and 4 parsley sprigs inside fish. Place remaining onion, 4
  parsley sprigs, celery, carrot, shallots, garlic, bay leaf and
  thyme around fish. Sprinkle with salt and peppercorns. Pour wine
  over. Lift foil edges over fish, sealing tightly and enclosing
  completely.

  Bake until fish is opaque when knife is inserted along backbone,
  about 70 minutes. Open foil and let fish cool 1 hour. Reseal foil
  and chill fish overnight.

  Remove parsley and onion from inside fish. Peel off top skin.
  Scrape off any grayish flesh. Line platter with lettuce

  Transfer fish to platter. Garnish with tomato, cucumber, lemon,
  asparagus and dill. Spoon caviar down center of fish. Fill eye
  cavity, with caviar. Serve with sauce.

  Sorrel Tarragon Sauce: Mix all ingredients in medium bowl. Season
  with salt and pepper. Cover and chill at least 4 hours. (Can be
  prepared 1 day ahead. Keep refrigerated.)

  Source: Bon Appetit, June 92

  From: Jarin

MMMMM

Cheers

Jim



___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5