Page 22 Advertisements Column 1

Press, 25 October 1978, Page 22

Take your guests to Italy tonight for $3 each... serve CORBANS Velluto Rosso, and the Italian menu. Give your guests a special treat - /UPPA ALLA PAVESE a taste trip to Italy tonight. (E S? and Cheese Soupi T r . f ° • b thick slices white bread • Butter for frying It IS dS Simple aS serving • p fresh eggs • Salt • 6 tablespoons freshly Gorbans Velluto Rosso and an grated Parmesan cheese • About zvz pints boil-paev-fo-makp Italian meal ing chicken or beef consomme. r* • Quickly fry the bread in butter until crisp Gorbans Velluto Rosso is a and golden brown (soft in the centre). Drain, medium sweet, red table wine, Place the bread in each of 6 pre-heated i , _ .i tl • soup bowls. Carefully place a raw egg on each. SOtt and velvet smooth. It is a slice. Season each egg with a pinch of salt. Wine inspired bv the history and Sprinkle 1 tablespoon of Parmesan cheese on heritage of a country dedicated to ? ~ u ( „ .1 ° , Ladle the boiling consomme carefully into to the enjoyment ot tine food and. each bowl, pouring it around the. eggs to Wine. avoid breaking them. Serve immediately. Try Corbans Velluto Rosso and v Vr n LA the recipes listed. When “ slices of veal . 2 o_- ran, VOU buv everything you smoked ham (prosciutto erndo). finely need, including three bot- m capped • Jchtckenhver.finelychop- , . . O .. ped • 3 tablespoons fine, dry breadties ot Wine, you 11 find you if* crll " ,bf • - freshly grated can cook for six for SIS or W’ Parmesan cheese • I teaspoon finely less - not much to pay for I' an evening in Italy. W teaspoon freshly grated nutmeg • 6 I fresh sage leaves • 2 slices streaLy bacon. each cut into 3 pieces • Butter for ■S ’runic • 4 tablespoons Corbans VelRHBI Beat the slices of veal tlal. Mix the CZZjS x ham and thicken liver with breadWV> t'll i 1 crumbs. Parmesan , hcese ami KwW W. 13 hDK| parsicv. Mir in the lightly beaten r *. |M|t| egg Season with salt, pepper and f-—f > I Aiik HjS SSBI grated nutmeg. fc vL.' -• , ... ■■ | ■ ■"’■,,l K’A ■EHESv*’ 1 0,1 each slice ot veal and roll up. Rar f*' TV, 1 hread 2 veal rolls on to each of b WMiV;: I tW; V ; V F'ut / || O . short skewers or wooden I - 'AV' V’-l' i? h's ■ ” cocktail sticks, together with a iFgfX I .'Vjt '■ .4 sage leaf and a piece of bacon. Z F'Vt J AW Frv in butter, turning skew- • fj'. J eis until c e.d bioe ns ec .nlv FJI 0,1 a " sides. Remove from >- < ? fIV flB V’ Adj tin A. --MR agW '-A !11 ' pan ■■■ .>■■■> bi mg ’ A .>■ —ftaK ggjgg - '■ ■ : a 11:.: ••■jjyww.....», eSt< y niR V ' par. lean * af Si SaJfctP .m. S. f ' '■* * - Corbans 'W5V: I ~ 7 ’ /Xa rEI-LUTO ROSS'-' & A >. 1 '""bl' \1 RK II RH) TABlt" 1 ' 1 j KI ■'i l.\ I I SMOOTH | J ■ Jl \ 4 g CORBANS Vignerons, cellaters and shippers of line wines lor 75 years.