Love corned beef and cabbage, but don't feel like cooking?
The Monroe Eagles Club is preparing the dinner with all the trimmings as a charity fundraiser Saturday evening, the night before St. Patrick's Day.
Starting at 4 p.m., Dan Lemay, former owner of Papa Mia's in Monroe, will serve the traditional Irish meal.
The event is open to the public; one need not be a member of the Eagles to dine that evening.
The meal will include corned beef, cabbage, red potatoes and Dan's own mustard sauce, which his wife, Michol Philips of American Family Insurance in Monroe, calls "wonderful."
LeMay shared his sauce recipe with the Monitor, see below.
The Eagles Club expects about 70 people to come in during the four-hour event. There will be music provided by a DJ starting at 8 p.m.
Dan's Mustard Sauce-á
This sauce is excellent served on corned beef.-á
2 Tbsp flour
2 Tbsp mustard powder
1/3 cup white sugar
1 cup cream
1/3 cup vinegar
1 egg yolk
In a metal bowl, mix the mustard powder, sugar and flour until blended, gradually stir in the cream (no lumps!)-áPlace metal bowl over simmering water (or use double boiler). Stir occasionally until thickened, about 15 minutes.
Measure vinegar and drop the egg yolk into it.-áWhisk together and quickly stir into the mustard mixture until well blended.-áLet stand over simmering water until ready to serve.
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