European Stars And Stripes (Newspaper) - November 10, 1987, Darmstadt, Hesse                                Wine 4 sprigs Freih Parsley Peppercorn 1 Teaspoon Honey g of nah mushrooms about i Pound Tablespoon butter i egg at room temperature 5 Croutons be recipe 2 Tablespoons flour3 Tablespoon finely chopped Parsley. Put Tho wine in a wide Saucepan and add the shallots game carrots Bay Leaf thyme and Parsley sprigs Peppercorns and hooey. Cutoff the slams of the mushrooms and add Iheng set the Caps aside. Bring id the Jinmei and Cook 15 minutes. Strain the mixture and discard lha Saida. Return the wine liquid a the Saucepan. Heal one Labi spoon of the butter in a Skillet Large enough to hold the mushroom Caps in one layer when they bread did. Add the mushrooms Cap aide Down. Cook two to Uvee minutes on one Side or until Golden Brown turn and continue cooking two to three minutes. Remove from the heat. Break each egg into a Small  is Best to poach Only four eggs at a Lime. Bring the wine liquid to the simmer and carefully slide the eggs one at a time into the liquid. Let simmer until the whiles Are firm and the Yolks remain Runny about two to Thiee minutes. Carefully scoop out each egg using a skilled spoon and Dranon absorbent paper towels. Repeat with the remaining eggs and Drain. Arrange Tho Croutons on a serving Platter or arrange two Croutons on each of four serving dishes. To peach Crouton Wilh a poached egg. I meanwhile knead the remaining four Tablespoons of j Butler with the flour. Skimos and discard any egg remnants floating on the settees of the wine liquid. Bring the liquid id the simmer and \ gradually add the butter flour mixture. Stir until the sauce is. Thickened. Pour the sauce Over the eggs on Croutons an Garnish Wilh the mushrooms on the Side. Sprinkle each egg with chopped Parsley and serve. Lyald four Servings. Lupin a la  Fri two with red wine Deuce t no but 2 Pound Cut into 10 or 12 serving places Sahib taste if de Trad freshly ground Pepper to taste i Pound Salt pork Cut into i Inch cubes about 1 cup 2 Tablespoons butter 24 Small White Pearl onions about Vij Pound. Peeled and Ion whole m Pound fresh mushrooms let whole 3 table Poons hour 2 a cups dry red wine 2 whole cloves 10 sprigs fresh Parsley 4 sprigs trash thyme 1 Bay Leaf. Sprinkle the Rabbit pieces with sail find Pepper. Put the Salt pork cubes in a Saucepan and add water to cover bring to the boil and simmer Aboul one minute Drain thoroughly. Heat the Butler in a Large heavy casserole and add the sail pork pieces. Cook stirring until lightly browned. About three minutes. Add the onions and Cook sir Reg. About Iwa minutes. Add the mushrooms Salt and Pepper and Cook stirring about two minutes. Transfer the onions mushrooms and Salt pork pieces to a bowl and set aside. To the at remaining in the casserole add the Rabbit pieces in one layer and Cook turning the pieces As necessary until lightly browned All Over about five minutes scatter the mushrooms onions and Salt pork Over the Rabbit pieces and stir to blend. Cook about five minutes and Sprinkle with flour Salt and Pepper. Add the wine and cloves. Tie the Parsley thyme and Bay Leat into a bundle and add it. Bring to lha boil cover closely and Cook Over very Low heat about one hour. Remove and discard the Herb Bunch uncover and Cook about three minutes to reduce the sauce yield four Servings. Meuret Tes be Veau veal lit red wine truce 4 pounds Boneless shoulder of veal Cut into Ivy non cubes Saft to Latte in desired freshly ground Pepper to taste it cup com Peanut or vegetable Oil 3 Carrot trimmed and scraped Cut into i Lnch cubes about 11a cups 1 onion about i Pound peeled and Cut into v Inch Dice about l i cups 1 Tablespoon garlic peeled and finely minced it cup flour 4 sprigs fresh thyme 10 sprigs Par Fry 1 Bey Leal 3vi cup 1 bottle dry red win 1 Teaspoon sugar 1 Tablespoon Marc de Bourgogne italian grappa or cat ado Croutons optional fee recipe. Sprinkle the veal Wilh Salt and Popper heat the Oil in a Large heavy Skillet Over High Hual add the veal pieces a Lew at a time and Cook stirring until lightly browned on All sides Aboul 8 to 10 minutes. Transfer the pieces As they arc browned 10 a Large heavy casserole and continue c joking in the casserole Over High heal. Add More pieces to the Skillet and continue cooking and Browning and transferring the pieces to the casserole until All Are browned and added. Add the carrots onion and garlic to the meat and stir Cook 10 minutes and Sprinkle with flour Salt and Pepper stirring. Tie the rhyme Parsley and Bay Leaf into a bundle and add it. Add the wine and sugar and bring to he boil. Cover and let simmer Over Tow heal about 1vs hours. Remove and discard Tho Herb bundle add the Marc de Bourgogne and Cook about three minutes longer. Serve with Croutons if desired on the Side. Yield six to eight Servings. Croutons Toast of French bread so let 1 loaf French bread about 14 inches Long 1 Large Clove garlic peeled 3 Tablespoons melted butter. Preheat he oven to 450 degrees. Rub the crust of the bread All Over and generously with the garlic Clove. Cut the bread crosswise into 28 slices a equal Width. Arrange the slices on a baking Sheet. Brush each slice with butter. Place the baking Sheet in the oven and bake a minutes or unlit Trie slices Are nicely toasted yield 28 Croutons calorie trap they Call salad Barby Marian Burros new York times never go to salad bars anymore said a Friend. But not Lor the reason you might suspect concern about cleanliness. This Friend said she is too tempted by Tow mixed salads salads that have Aboul As much to do with Good Nuri Tiofila i French Fries and a big Mac j. The american salad bar of 1987 is loaded with calories Wand Salt for every Container of unadorned red Pepper j Doss there is one Wilh potato sad wallowing in j Mayonnaise or deep Fried Tofu swimming in soy sauce. Intact some salad bars have become caricatures of choir i Farmer selves of the Broccoli has nol been turned into Ai Ted Coli and pasta Saiad dressed with Oil and vinegar Izreo i  part vinegar and liberally decorated with wok Obe slices men the har chilled. But Ruth Matthews a nutritionist with the agriculture department s human nutrition information Sorvick. Said that storage in Waler Means that additional amounts of water soluble nutrients Are lost along with potassium Fol ale and Calcium potassium is most readily dissipated. Matthews said. A recent visit in a couple of fruit ant vegetable markets in no York Wilh extensive salad bars reinforced the impression thai Plain vegetables Are vastly outnumbered by prepared dishes at one Ortere were 2b raw vegetables and 42 prepared salads Al the other 20 Plain Vegel Abies and duals and 32 salads the salads included potato tuna Chicken egg. Hearts of Palm with dives and Mayonnaise Caesar salad lettuce cucumbers Olivos and Ham with Oil and Vin Jaf. Carrots raisins and Mayonnaise Gelatin and Hui Ianas Fried Lou. A a Camola imitation crab with Cebry and Mayonnaise. And a salad a the fettuccine. Ham olives and Al and vinegar. Assorted mined salads Tor lunch pack quite a Wallop even in three ounce portions As this shows potato salad 122 atones. 7 Grams Tat 4so milligrams sodium. Tuna Saiad 156 calories 8 Grams fat 365 milligrams sodium. Fettuccine Ham olives Oil and vinegar 197 atones. B Grams Lal 739 milligrams sodium. Fried Tofu of sauce 101 calories.? Grams Lal. 348 Mil hams sodium. Carrots raisins and Mayonnaise 196 calories. 16 Grams fat. 345 Miri Grams sodium. Guaca do t19calories. 11 Grams Lal. 11 Milta jams sodium. In an 18 ounce select in of these mixed salads. The total is 893 calories 58 Grams of fat and 2.258 milligrams of sodium. The figures were compiled by Laune Quint a nutrition with the Center for science m the Public to Crest a Washington. Ounla said such a lunch would provide the average person with his or her Esfira fat albumen to for Iha Day. As Well As about two thirds of lha limit for sodium and halt the total clones. In other words a lunch of mixed salads with dressing is line if you eat Only one meal a Day. The stars and stripes Page 15