Subj : soda pop deposits
To   : SHAWN HIGHFIELD
From : JIM WELLER
Date : Fri Sep 09 2022 23:42:00

-=> Quoting Shawn Highfield to Jim Weller <=-

 SH> Here in Ontario we take all our bottles to the beer store for the 
 SH> full deposit.  They've been doing it for years here.

Back when I lived there beer bottles went to the beer store and pop
bottles to the grocery store; everything else went into the
garbage. But that was long ago.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Contrefilet De Boeuf a la Perrin
 Categories: Beef, French
      Yield: 1 Serving
 
           Sirloin
           Glaze
           MARROW CANAPES:
           Toasted bread
           Blanched marrow
           Chopped chives
           Madeira sauce
           Tomatoes
           Butter, salt and ground
           Pepper
 
  Sirloin Of Beef A La Perrin
  
  Prepare and cook the sirloin as explained in sirloin with Jerusalem
  artichokes (No. 1357); glaze and dress it on a very hot dish,
  garnish each side with marrow canapes, prepared as follows: Have
  slices of toasted bread three and a half by one and three-quarter
  inches: lay on them several slices of blanched marrow, sprinkle over
  with very finely chopped chives, and set them in the oven for one
  minute. Garnish the sides of the dish with these, and pour over a
  Madeira sauce (No. 492); arrange at the two ends tomatoes prepared
  as follows: Plunge very ripe and firm tomatoes into boiling water,
  remove the skins, cut them into four parts, squeeze them slightly
  and lay them in a saucepan with some good butter, salt and ground
  pepper; cook them on a quick fire, garnish the sirloin and serve.

  From: The Epicurean, by Charles Ranhofer, chef at Delmonico's
  Restaurant in New York from 1862 to 1896.
 
MMMMM                 


Cheers

Jim


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