European Stars And Stripes (Newspaper) - January 25, 1978, Darmstadt, Hesse                                Page 20 the stars and stripes january Zou Medo i fool v by Craig calf borne new York although it was Henri in who wanted a Chicken in the pot of every he to celebrated in classic French Cook ing not with Chicken a la King but with fillet of namely tour Edos Henri the dish is a sumptuous combi nation of grilled Artichoke Bot Toms tilled with Bearnaise Noisette potatoes potatoes shaped Tike marbles and cooked in plus watercress As a Henri in was Tarn in the capital of the French province of from which the word Bearnaise is he association with the province May account or the name of the Tourne oos Henri in i Tourn Edw or fifels on Quarter Pound each and oat Aid on Quarter to one and do half thick 4 Tablespoons Butler i rounds of White each about two Norw Noisette Potaski watercress for optional have the tour Edos ready to 1 heat two of butter in a Skillet Large enough to hold the bread round in one add the bread rounds and Taute until Golden Brown on both turning once or Drain on Piper heat the remaining Butler and add the Artichoke Side Cook to heat through and when thoroughly hot 1 Brush the Lour Edos with Oil and Sprinkle with Salt and Pepper to Grill them or Broil them on both sides about two to five minutes to a depending on degree of oneness cooking time wed depend on the thickness of the the intensity of the the distance from the heat and to arrange one sauteed bread round on each of six hot place one Lour Edos on each bread race one Artichoke Bottom next to each spoon warm beam also inside each Artichoke Bottom and a touch of Fea Misc on lop of each tour Edos spoon Noisette potatoes onto each and Garnish each plate with yield mignon includes not Only the tour Edos but a slice of the tender Chain meal that has a tentative attach ment to the tour Edos is one solid piece of meal without the Chain if not used for this can be used Tor Olow such As beef or to May u there is no facility for grilling or Roll ing the do not Brush them with olt but Cook them on both sides in a Little butter in it hot Skillet until tradition ally the to Medos should be grilled Over if Artichoke Bottoms Large 1 Cut in half t lip win flour water to cover Salt trim off the Tough outer leaves of the using a stainless steel Kitchen slice off the stems of the artichokes and immediately rub the Cut sur with half a neatly slice through the parallel to the leaving intact an Artichoke Bottom less than one Inch rub the Cut sur faces with 1 squeeze each Lemon half and pour the juice into a Saucepan Large enough to hold the Artichoke add the hour and blend Well with a wire whisk to make a add Little at a stirring until flour is thinned and Well add enough wafer to cover the Artichoke Bot add tall to taste and the Artichoke bring to a cover and simmer until artichokes Are about 20 Mitt and when coot enough to remove the Funy choke from the Center by pulling and scraping with a yield fix Bearnaise sauce 1 Prand butter 1 Teaspoon whole Peppercorns z Tablespoons Italy chopped shallots Imp tarragon or half the amount dried  White wine vinegar leg Yolks 3 Tablespoons water Salt it Teaspoon or less Cayenne Pepper Teaspoon chopped fresh optional he to do place the butter in a Saucepan and let la melt gently either Over Low heat or in a slow you May use a one quart Heatproof Glass measuring cup in the oven to Facelli after the bolts la carefully skim off and discard the foam f to the carefully pour off the Golden yellow liquid into a measuring leaving the Milky liquid Al the there should be about one and on half cups of clarified to a Saucepan a not use aluminium add the two Tablet spoons chapped fresh tarragon and the Vin bring to the boil and simmer until the vinegar has completely remove from the heat add the Yolks and water to the sauce pan with the dry and beat vigorously with a wire whisk Over Low continue beating Over Low heal until the mixture continue beating while gradually adding the clarified u should thicken like add Salt to taste and Cayenne Al tills paint the sauce May be strained through a Fine but it la not in any if fresh tarragon la stir it into the the sauce May be stirring but it must not become too hot or it will yield about one and on half Noisette potatoes i tos Large potatoes about two pounds water to cover Silt Tablespoons Butler the potatoes and drop them immediately into cold use a one Inch Melo Ball and Cut the potatoes dropping them into cold water to Lei in which they will fun in one add water to cover and Salt to bring to no Kuig Orthe Bottom of heavy the potato tossing and stirring s Lyl Benjy Over relatively High cooking time should be about 12 Tou Sprinkle with sail land yield six or More Erna at wits end looking at you May think in one of those Cre Clever people who Lake great Pride in Doit yourself you Are i have been known to quit in us Middle of a birth and cant we pick this up after lunch just for the 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