European Stars And Stripes (Newspaper) - June 26, 1986, Darmstadt, Hesse                                4 Tablespoons butter i cup dry while wine i cup dry vermouth cup heavy Cream sail teed Oyster mushrooms optional tiny shrimp cooked in Butler optional six Scallop shells Heill the Buller in .1  tin .1 icy to stove. Add Llic minced  Mil in Lii and  l very quit my. Add the sir flops ind i Onk i Minuti. On to h Side arid ihi1 Rural and i link Mother two minutes. Kumove from  Una keep . The shirt l1 pour Mir Liilo wim1 and vermouth into  Willi Stallop Juki s. L i t mixture come to slight buil ind arid Salt and Pepper a Lisle. Reduce i he  1o half add  ind stir Well. Warm scallops in the saute Hen add a dash of Cayenne Pepper and chopped fresh Parsley. Serve on the half Shell decorated with slices of Lemon and if desired a couple of strips of he sauteed mushrooms and ,1 few shrimp. Esca Lopes de Veau Vallice d aug 6 slices veal 10 Tablespoons butter 1 cup White wine i cup Calvados 1 cup heavy Cream 5 Tablespoons flour 1 Pound Button mushrooms washed sliced and lightly boiled 1 dash Lemon juice Salt and Pepper to taste lightly flour the slices of veal r a at butter Over a moderately hot flame do nil hum. Add meat and Siule four minutes tin  Side. Add Calvados and flip mar. Cover ind let Tzik for to minus s. Reign be the Merit ind keep Vav Riti. Add the Whit wine to he veal juices stir Well and Cook to reduce to about . Add the mushrooms and let he since reduce Bil More. Up the meal  Iri he  e. Add Ilie Cream and Cook until sauce thickens serve with either ,1 dry while or Rose wine. You Tan substitute pork Lor the  if you desire mjg rots de canard a Cidre 6 portions boned Duck breast 5 Tablespoons butter 1 cup Cidre Bouche 1 cup heavy Cream Salt and Pepper to taste six slices White bread 6 Tablespoons butter 2 pounds apples sauteed see below i Lemon 3 Tablespoons of butter heat butter in a heavy Skillet. Add Duck Cook three minutes on each Side. Add the cider and stir into the pan juices. Salt and Pepper to taste. Let the sauce reach a slight boil. Remove the Duck and keep warm. Heat four Tablespoons of butter in another pan Fry the slices of bread until Golden. Warm the apples and keep ready to serve. Add the Cream to the cider in the pan and stir Well until the sauce thickens. Add the Duck. Now place a slice of bread on each of the plates of with Duck meal and cover with sauce. Serve apples on each Plale. To Cook the apples Cut in quarters Sprinkle with the Nice of the Lemon. Heat up the 3 Tablespoons of Butler in a pan. Add the apples and season with Salt and Pepper and sir for five minutes or until soft tarte Aux pommes a la normande 4 cups applesauce i cup sugar 2 Tablespoons Calvados i package of american Gelatin 3 to 4 apples peeled cored sliced 3 Tablespoons sugar watercress soup pot Oft d of trim lobster a la Normandt. Rout inapt it a with cider calf i kidneys Eggl a la Reimt 1 Tablespoon Lemon juice 1 Tablespoon butter a cup Apple Jelly 1 pastry recipe nine Inch pie pan i in  Inlo pie . Prick with ,1 Fork and  in i Kkt decrees f oven for 1 5 minutes plate .ippies.iute, sugar and Calvados in a skill t. Cook Over moderate heal for is minutes until Ihrck stirrer in frequently. Dissolve  As per instructions. Sir Inlo , then fill the pastry Shell. Cover the mixture Wilh sliced raw apples. Sprinkle with sugar Lemon Juke and Dot Wilh Buller. Bake in ii i?1 decrees f oven for 10 minutes. Heal the Jelly and Brush apples with   liquid from Hie War ii re Jelly. Chill four hours before serving. Serve Apple pie with whipped Cream. Lambert recommends using two different whipped .  is  with ,1 cup of whipping Treim and i a Lible ports of Suir. To one she i idols i Tup of col Wiidik to the other a Teaspoon of cinnamon. A Iose in cml Al in skin the school at Heidelberg Rmer of Jav 7098. New course will begin in $ Marline Lambert Center chef its Progress of veal course prepared by Joanne hath my and Konnie Anderson june 16, 1986 trip to Origi int 5