European Stars And Stripes (Newspaper) - May 2, 1987, Darmstadt, Hesse                                How Ibeh Wert us by an my til Ilcken Aero America Tow huh no Lump nut in nation appetite for pm Mew to know no Bounds. In a wine sauce with Leeks lightly with a Mallet without breaking the tissues. On one half of the underside o the breast there is a detachable piece of meat known As the fillet. Remove and Pound each of these lightly to flatten. Set aside. Cut the remaining Chicken breast half into one Inch cubes. Put is cubes in the Container of a Tood processor or electric blender and atari blending White adding the Cream Tabasco sauce sail and Pepper. Blend thoroughly. There should be about it cup. Arrange two of the shrimp dose together in the Center of each flattened Chick in breast half. Spoon an equal portion of the blended mixture Over the shrimp. Cover with flattened Niels. Fold the outer portions of each Chicken Braes half Over the filing to enclose it compactly. Heal one Tablespoon of the Butler in a Skillet Large enough to hold the Chicken in one layer. Add the onion and Shii Jii Turki Cut Ultra Tincu. Slice off the Core end of the Tomato and Cut the Tomato into a Inch cubes. Add these to the Skillet. Add the thyme Basil and wine. Arrange the stuffed breast halves Over the mixture and bring to the boil. Cover closely and Cook 10 minutes. Transfer the Chicken breasts to a warm serving dish. Cook the sauce Down Over High heat about two minutes. Swirl in the remaining one Tablespoon Butler and add the Parsley. Stir. Pour the sauce Over the Chicken breasts and serve hot. Makes 4 Servings. Kasha Pilaf 2 table spoons butter cup Henty chopped onions it Teaspoon finely minced garlic 1 cup Kasha i Bayleat 1 i Prog Trenah thyme or i Teaspoon dried i Wirig trash Parsley itt cups fresh or canned Chicken Broth Salt to taste ird Monad freshly ground Pepper to taste 3 Tablespoons finely chopped Parsley. Heat one Tablespoon o the butter in a Saucepan and add the onions and garlic. Cook stirring until willed. Add the Kasha Bay Leaf thyme Parsley Broth sail and Pepper. Bring to the boil and cover closely. Cook 10 minutes. Remove the Bay Leaf thyme sprig and Parsley sprigs. Add the remaining Ono Tablespoon Butler and the chopped Parsley. Stir to blend. Makes 4 Servings. May 2,1987 it has been 9aid, with Only slight exaggeration thai you would need an encyclopedia to outline id Many kinds of fish marketed under the name of sole or flounder. In the encyclopedia off Sotby . Mcclane Holt Rinehart & Winston 1977the Section on sole has nearly a dozen entries including Dover sole English so a Rex sole Sand sole and 15 varieties it the Type of sole known As flounder ranging irom plaice to turbot yes flounder is a member of the sols family one of my favorite flounders is the one known As halibut to make things even More confusing there Are at least Lour kinds of halibut Atlantic halibut. California halibut. Greenland halibut and Pacific halibut its delicate flavor and admirable texture give flounder a melt in the Mouth Quality. There Ai Cour Rua Way to prepare halibut in a White wine sauce Lor example a Bechamel sauce or with grapes. I recently tried one of the simple Al preparations poaching the halibut in a mixture of dry White wine and finely chopped shallots. When the fish was cooked it was removed briefly from the cooking squid. The liquid was then reduced and a Little heavy Cream was added to it. The fish was then placed on a bed of Leeks and a Small amount of the sauce was then spooned Over All. The Isseks acted As a Fine and delicate counterpoint to the fish whose flavors Are not assertive. 1 served the fish and Leeks alongside a dish of freshly cooked Linguine into which i blended some of the Cream sauce. This is an excellent fish or Winter dining since halibut is available throughout the season. Halibut fillets with Leeks 2 leak about a Pound after trimming and cleaning 2 Tablespoons butter i cup plus i cup dry White wine 2 Tablespoons finely chopped shallots 1 i pounds halibut Cut into 4 equal size pieces Salt to taste if desired freshly ground Pepper to taste a cup heavy Cream. Before chopping rinse thoroughly Between the Leek leaves and Pat dry. Chop the Leeks As finely is possible there should be about 3w cups. Heat one Tablespoon of the butter in a Saucepan and add the Leeks. Cook stirring alien from the Bottom about three minutes. Add the one third cup of Wing and stir. Bring to boil and cover. Cook 10 minutes keep warm. Meanwhile using the remaining Tablespoon of butter grease the Bottom of a heavy Shibetz Large enough to hold the fish pieces in one layer without crowding. Sprinkle the Bottom of the Skillet with shallots and arrange the fish pieces Over it. Sprinkle with Salt and Pepper to taste. Pour the remaining i cup of wine Over the fish. Bring the wine to a boil and cover the Skibiel closely Cook four minutes or less until the fish just loses its raw look. Transfer the fish piece to a warm serving pm alter. Cover closely with lost and keep warm. Cook Down briefly the Skillet liquid to a halt cup and then pour in into a Saucepan. Add the Cream. Bring to a boil and Cook Over moderately High heat about Lour. Minutes or until reduced to cup. Set aside six Tablespoons of this sauce to be added to the Linguine. Which will accompany this dish. Spoon Lour equal portions of the cooked weeks onto four individual serving dishes. Top each portion of weeks with one piece of fish. Spoon All but the reserved six Tablespoons of sauce Over the Servings. Serve equal portions of Linguine in Cream sauce on the Side. Yield tour Servings Linguine in a Cream sauce 10 Eula water Salt to taste if desired a Pound fresh or dried Linguine 2 taboo Spoont butter 6 Tablespoons Cream sauce prepared in the accompanying halibut fillets with Kelts. The cooking time will vary depending on whether you use fresh or dried Linguine. Bring the water to a boil and add sail. Add the Linguine and Cook until tender. Fresh Linguine should Requiro about one to 1 i minutes. Dried Linguine will require about seven to nine minutes. Drain. Add the Butler and Cream sauce to the Linguine and toss. Yield Lour Servings. The stars and stripes Page 15