When culture rushes down on your family and the professing church is trying to imitate the world itself, how will your family keep from being swept away in its path? Only through the Word of God! Family worship, on a daily basis, is your hope that they will stand like steel piers against the prevailing tide... In India there was a custom of throwing babies into the Ganges River as a sacrifice to the gods. If we are unwilling to do any more than merely take our children to church, we might as well be throwing them into the river of the culture. This is an explanation why many children of Christian parents are so often no different than the world’s. They have been given to the gods by their parents – thrown in with hands of neglect.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy		Seafood	2	Servings

INGREDIENTS

2		6 oz salmon fillets,
		Skinned
1	qt	Chicken stock
1		Rib celery, sliced
1	md	Carrot, peeled and
		Julienned
1	md	Leek, julienned
1	sm	Turnip, julienned
2		Sprigs fresh parsley,
		Chopped rock or coarse
		(kosher) salt imported
		Cornichon pickles
		Horseradish sauce
1	tb	Butter
1	tb	Flour
1	c	Chicken stock
1	tb	Heavy (whipping) cream
2	tb	Prepared horseradish
		Salt, to taste

INSTRUCTIONS

HORSERADISH SAUCE
In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery,
carrot, leek, and turnip until tender-crisp. Remove the vegetables from the
stock and keep warm. Poach the salmon fillets in the stock for 4 minutes,
turn and poach for 3 minutes more until firm firm. (The salmon should not
flake or fall apart.) Transfer the salmon to warm soup plates, Surround and
sprinkle attractively with the poach vegetables and chopped parsley. Ladle
stock over salmon. Garnish plates with the rock/coarse salt, pickles, and
Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In a saucepan over
medium heat, melt the butter. Stir in the flour, with a wooden spoon or
wire whisk.  Stir until smooth. Add the stock gradually, stirring/whisking
constantly until sauce is smooth. Whisk in the cream and horseradish. Salt
to taste. Stir until the sauce is smooth and thickened.
Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX

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