European Stars And Stripes (Newspaper) - June 26, 1986, Darmstadt, Hesse                                Food Normandy s cuisine Creme de a Creme by Marv Neth co Wumer editor Thi province us Niit Mindy is regarded As offering one of the Bisi of French , it s the land of butter curl my and  says French took Marline Lambert recently in introducing a Norman menu to her cooking class in Heidelberg Lambert Ermeri  the Rock on scor in la special meaning fur her. It brings  memories of childhood on her Gunh Parent alarm every Day my  r cooked n huge meal for the  and the i i i 1 a people who worked in our horse mining stables. A the province of file de Fence the Region around i i is where we lived a Jrsn 1  have Gnu knit tradition of ill own the dishes she serve h Wen Jiu re y  other inc is of Frame  Provence rely heavily in Oil  and meal pcs. Not Normandy. In Normandy  i.ini1 er1, it is butter and Cream  form the basis of ill the Iradi Tindal  her grandmother s . Says Lambert who teaches fur the eve ii Filoi Community education pro Yum s  l in Heidelberg relied on  Lund and there was no Lack of them. There were vegetable fresh rom the Garden. There wins creamy milk Anil fresh butter plump poultry lots of veal and Irish fish. Instead of wine on the l.iblt-, must often there  cider. My  bought Louse lots of apples directly from the Orchard f hey were taken into he Village i be crushed ind ii French bread and tiny sour pickles in red wine. The scallops Are served on the Shell she Wys. If you were serving this fur Guetter you could have most of the menu preparations done ahead just completing the sauces Between  Lambert says lha though she grew up on the Best of French cuisine it was t until she was married and went to the United Stales that she really became serious Abou cooking. She became so serious in fact that when she returned to Europe she and a Girlfriend tie Lentint served with Cruff bad and pickles in red wine whetted appetites for str courses of follow. Opened a French restaurant in Heidelberg. The restaurant which served mainly americans was open Fiji several years Wilh two children in Jusi was too difficult. It took Loo much time. We finally dosed  As to those years in America she says instead of losing her National identity she somehow became even More French. My f Renth roots began to mean More to  perhaps it was because Slit was Rel impressed with the american emphasis on prepared and fast foods. In any , she honed her cooking skills and now takes great pleasure in sharing them with others. Her evening classes held in the High school Home economics room have a following that stays with her class after class. Rachel scribble who Wilh Helga Shupp was assigned 1o prepare the duckling di5h, Calls the class her menial health evening. La s always a great experience. Sometimes like the time we cooked Chi ten in vinegar we wonder How the recipes will turn Oul. We have never been  once you have cooked a dish Here you Are nol afraid to serve in to guests says Joanne Roth who combined talents with Konnik Anderson on preparing the veal main course. The Norman adventure was a definite Success. Following Are the recipes. All serve six. The cider used ii the French dry cider or Cir re Bouche. Cocktail Normand Mai sort 1 bottle Cidre Bouche a cup Raspberry liqueur i cup Calvados i cup Cognac optional Lemon and Orange peels Chil cider a few hours. Add All other ingredients stir to mix. Chill and serve. Terrine Maison 2 or 3 Chicken breasts 1 i pounds ground port 1 Pound fresh pork fat 2 eggs 4 Large onions fresh Parsley 4 cloves garlic 2 Tablespoons flour i cup Brandy i cup hazelnuts Salt and Pepper fresh Bay leaves v Pound Bacon Bone the Chicken breasts Ibcal Cut meal Lengthwise. Set aside. Grind the pork fat Findy chop the onions garlic and Parsley. Mix together. Add eggs and Brandy. Season heavily with Saji and Pepper. Add flour and then the chopped herbs and null. Mix thoroughly. Line a Lerrine Wilh fresh Bay leaves. Add some of the pork mixture. Cover Wilh the Chicken strips. Repeal until All the ingredients Are used. Cover with Alicei of Bacon and Bay leaves. Place in a pan of hot water and bake in a 375 degrees f oven for two hours or More. The cooking time can be judged by the appearance of the iat hat rises to the surface if this fat ii dear the terrine is cooked. It also can be tested by inserting a Long trussing Needle into the meal. If the Needle is hot when it is withdrawn the meat is cooked. Scallops hav raise style 1 Pound scallops with Coral the Orange part of the Mot Tust if possible 6 shallots minced 4 cloves garlic Itri pcs Tot aisle june 2f, j9k