European Stars And Stripes (Newspaper) - June 17, 1987, Darmstadt, Hesse                                American cookery Canterbury hold in Indian Polis mushroom stuffed Lamb chops 1 stick butter caloric 1 Pound mushrooms wiped clean and finely tribute chopped for 3 scallions finely chopped Salt and Pepper to taste at /2 cup dry White wine its 3 Tablespoons salad Oil re his & double rib Lamb chops with pockets Cut in them a to melt the Bull or in a Skillet add the chopped Ary mushrooms and saute slowly stirring occasionally until they turn Day Brown add the scallions Salt Pepper James and wine continuing to Cook Over Low heal until erred mushrooms Are very Well done stir from time to time hink of until they Are almost Black it. We this filling can be made a Day or two in Advance and refrigerated in a covered Container. In stuff the mushroom filling equally into pockets Cut int each Lamb chops and secure with Small skewers or toothpicks inner heat Oil in a Large Skillet and Brown chops on both sides. A Cook to your preferred degree of oneness. Season the chops with sail and Pepper As you turn them in the Skillet then Transfer them to warmed plates ump s and serve with Rice and a tossed Gree salad. Serves 8. Chocolate Roll 6 eggs separated is to i cup sugar House 6 ounces Semi Sweet chocolate 3 tbsp Strong Coffee 1 tsp Vanilla vote confectioners sugar Cocoa 1 i cups heavy Cream butter an 11-by-14-Inch Jelly Roll pan. Line the pan the with Wax paper or Parchment. Butter the paper. 5 Dean beat the egg Yolks until Light and Lemon coloured. Gradually beat in the sugar. Place the chocolate and cd the Coffee in the top half of a double boiler Over hot water to Mell tha chocolate. When melted remove the lop from ire Al the water and allow to Cool slightly. Beat the chocolate Coffee mixture slowly into the sugar and egg Yolks then beat in the Vanilla. Cries beat the egg Whites until they Are stiff enough to a form peaks when you remove the beater do not , overheat them until they Are dry. Fold the beaten the Whites into the chocolate mixture. The late Kitchen wizard James Beard whose Home in Manhattan la being turned into a culinary Center. Pour the Batter into the prepared greased pan spreading the mixture evenly. Bake in a preheated 350 degree oven for 5 minutes or until a knife inserted in the Batter comes out clean. Remove from the oven cover with a slightly Damp Towel and let stand for 20 minutes. Meanwhile arrange two 14-Inch lengths of waxed paper slightly overlapping on a work table. Sprinkle paper generously with confectioners sugar and Cocoa. Whip the heavy Cream until thick sweetening slightly with confectioners sugar while whipping. Remove the Towel from the cake. Carefully run a Spatula around the edges. Invert the cake onto the prepared Wax paper. Carefully remove the paper that had lined the pan. Spread the cake with the sweetened whipped Cream. Roll up by lifting the Short Earlge of the Wax paper under the cake. Being sure not to Roll the paper with the cake gently form into a Jelly Roll place on a Large Platter and slice to serve. Serves 810 lilt Tel a natural for marinating minutes total cooking time for every Inch of thickness.  17,1986 United press International amb is no More difficult to Grill or Broil than beef. Once you Are comfortable with a Grill or broiler Cook both the same Way. The grilling or broiling time for rare Lamb As with beef is 10 minutes total cooking time for every Inch of thickness. Thus any Cut of tender Lamb measuring about inches at ils thickest Point should be grilled or broiled for 71/ minutes on a Side for rare 9 minutes on a Side for medium when grilling Lamb Don t automatically reach Tor the Savory Woods. Mesquite and Hickory Are Fine or sirloin but their Smoky flavor especially in covered grills tends to detract from Lamb s sweetness. Stilt Lamb is a natural for marinating the meat does t need it. But its flavor is so Complex that it deserves company As Long As it s not a crowd. One efficient Way to marinate is to put the meat in a plastic Freezer bag which can be squeezed tree of air and sealed. This Way the meal slays covered with the marinade and does t need constant turning. Yogurt is a popular marinade base in the Middle East and India not Only docs it bestow a faint tartness to Lamb its enzymes also keep the meat tender and Yogurt clings making it As Ellor less a method of marinating As the plastic bag besides the leg Lamb culo suitable or broiling or grilling include loin rib and shoulder chops and the rack a separated loin chops cooking times Are the same most Cooks dealing with a butterflied leg of Lamb find themselves trying to resist the temptation to trim it to keep its thickness somewhat uniform trim away carefully and freeze the trimmings Well wrapped Lor ground meat. It will last a Good six weeks in the average Home Freezer. Grilled. Butterflied leg of Lamb marinated in Yogurt garlic and herbs 1 4-Pound leg of Lamb butterflied and stripped of virtually All fat 4 to 6 medium cloves of garlic 1 Bunch of fresh Rosemary mint or oregano a few sprigs fresh Parsley freshly ground Black Pepper about 3 Tablespoons Olive Oil 1 8-ounce Container Yogurt Low fat Yogurt is Fine. Lay the Lamb lat in a non corrosive dish just Large enough to hold it chop the garlic and herbs together cracking in some Pepper As you go rub the garlic Herb mixture Well into both sides of the meat then Ruh with Oil then rub with Yogurt let sit. Covered for several hours Al room temperature or overnight chilled return the meat to room temper Auirre in necessary prepare the Grill or heat the broiler wipe excess marinade from meal lightly Oil the Grill if using and Cook the meat Lor 10 uni null total cooking time Lor rare meat 12 minutes total Lor my lain rare Transfer to a cutting Board Lent loosely  Loil. And let sit for 10 minutes before carving slice very thin and serve with the meat s abundant uce serves eight to 10. The stars and stripes Page 15