Would anyone have a recipe for the steak sauce used by the old Quidi Vidi restaurant in Ste. Adele which closed around 1972? It was printed either in The Gazette or the Montreal Star some time between 1970 and 1973. Thanks!
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.