European Stars and Stripes (Newspaper) - December 18, 1985, Darmstadt, Hesse                                Eng Raj he is the the 9een Chevas erg Light 12." o Ime Rix Ling org. L to d Iplie in Hairball hat of Bike was a Mere Shell there was t r in a  a longtime gourmet Cook with a worldwide background of travel and gastronomy. Lange set out to restore the restaurant to its appearance of the 1500s. During one period of his life Lange was a passenger Steward on an Ocean liner everywhere tie travelled from Africa. South America. Russia and scandinavian he collected recipes. His menu includes some of his favourites one he is most fond of is called Spitsbergen and was found in a Small pub in Reykjavik. Iceland. Veal is combined with oysters and shrimp lopped with cheese melted under a j broiler. The special medieval dishes on the menu j Lange says Are strictly authentic. They were Given to me by the monks of two German monasteries where they had been preserved Over the centuries. They Are not like the recipes of  he notes they read More like descriptions of an event. For example in the meat dishes the Hunt is mentioned first then the hanging of the meat finally the preparation the spices used but not specific Quantity and then How it was served and How the whole banquet  there was no Salt in Europe during those Days so is photos by Gus Schuettler there is no Salt in the medieval recipes he prepares. Spices and herbs however were used lavishly. His  of blood soup uses 22 herbs. For the Christmas Holiday period. Lange has pre pared a number of cakes and cookies from the Middle Ages. Cinnamon which had just been brought to the West from the Orient and was highly prize is used in a number of them. One of the unleavened pastries has a cinnamon Al mond paste filling. Since cinnamon was so expensive it often was combined in such  he also is offering a hot quince wine. Lange did most of the restoration of the restaurant himself following directions of the German committee for preservation of historic buildings. Because of a mix up in the required official paper work he says he was Sci Given the funds he was first promised and had to Bear All the Cost himself. The main first door dining room of the restaurant he says was originally the coach House. The Balcony second floor was a Toft where the grooms slept. See the Large Arch Here on the Back of the first floor Wall. That led to the stables. It is made that size to accommodate two carriages. When two equal ranking members of Royalty a Rived at the same time it would have seemed an insult if one went ahead o the other. The wide Arch let them ride in  besides Kings and Queens the Riesen was a favorite Stop Tot the knights of old. Europe s knights in fact still Call it their own. Knights from three of Europe s remain ing orders meet once a year at the Riesen in a special upstairs room off the Steps to the Tower. As to Barbarossa s second Miltenberg visit. It took place in 1168. He stopped Over on his Way to Wurzburg Barbarosa is told to have been one of first guests. To talk to King Henry. The Lovely fair haired Beatrice by the Way did provide red Beard with a son but not until she was 21. Barbarossa had been occupied in Italy with his troubles with the Pope during the intervening years. In those Days you did t Jet Oft Lor a conference. A trip away from Home often added up to years camped out in another country. This however did t Slop the rulers of the Middle Ages from getting around. Frederick s Rule and life came to an end in 1190 during the third or Kings crusade when he drowned in the Aleph modern Goksu River in what is now tur key. The Riesen is open seven Days a week but will be closed Lor vacation Jan. 16 through March 13 if you Are not Able to visit the restaurant Lor one of the medieval menus Here Are three recipes you can try at Home. Though the amount of ingredients is still left pretty much to your own discretion. Lange has worked Over the recipes to adapt to the modern Kitchen. He also has added Salt and Pepper. The secret of the medieval taste is marinated meat and fresh herbs which you can find in most european Market places. Hammel Keble Barbarossa leg of Lamb Barbarossa 1 leg of Lamb red wine about a liter or quart fresh Peppermint Basil and Sage sat and Pepper garlic Salt water fresh Cream add sprigs of Peppermint and  plus us a Little Sage to the wine and pour Over the leg of Lamb. Let marinate for three Days dry leg and rub with Salt Pep per and garlic Salt. Place in a 100 degree f. Oven now. So oven to highest level. Chock with an oven thermometer and when top heat about 1?0 degrees f has been reached turn Oft oven during roasting Baste occasion ally with the wine mixture let leg sit Lor five minutes. Remove from oven and make a Gravy from the pan drippings and some of the wine mixture. Bind the sauce with Iresh Cream. Lange suggests serving Lamb with Fried potatoes Green Beans and sliced pumpkin. To prepare the latter Fry some unions until transparent with some chopped Bacon. Dust with aniseed. Add a Boullion Broth and the sliced pumpkin and Cook until tender. Season with Salt and Pep per. For dessert. Lange suggests Vanilla ice Cream with blackberries or strawberries and whipped Cream Schwein filet Kurfuerst filet of pork Kurfuerst thick pork files one per person White wine cooking Oil fresh Parsley Basil Chervil lovage and Parsley aniseed Clove of garlic Cut off Point of files and split Down Middle press out Flat. Soak in half wine and Oil seasoned with chopped Chervil and Parsley a dash of aniseed the garlic Clove and Salt and Pepper. Grill. When done Sprinkle with finely chopped Basil Chervil lovage and Parsley. Serve Wilh a fresh Green salad with a vinegar and Oil dressing and cubes of mild cheese plus garlic bread. Be Brante ringer Stuecker grilled beef steaks beef steaks about a half to Quarter Pound per per son red wine liter or quart cooking Oil fresh tarragon Chervil thyme Sage Parsley Salt and Pepper grated fresh horseradish use Well Hung beef. Marinate in red wine for two Days then add 4 Tablespoons tarragon two Tablespoons of Cher Vil one Tablespoon of thyme and a Teaspoon of Sage to Oil. Add Salt and Pepper and marinate meat in this mixture Lor six Days. Grill until just Rosy or medium rare. Sprinkle with freshly grated horseradish and serve with a Iresh salad of lettuce tomatoes and sliced White radish. In his world travels. Ember 18, 1985 the parquet Hall a room of tradition it used for private parties. The stars and stripes Page 15