The mark of the false prophet or teacher is self-serving unfaithfulness to God and His truth. It may be that he says what he shouldn’t; but it is far more likely that he will err by failing to say what he should. He will gloss over all the tough questions and issues as did the false prophets in the Old Testament who went around saying, "Peace, peace," when there was no peace (Jer. 6:14). They wouldn't speak the tough word calling for repentance nor suggest that Israel was out of sorts spiritually. Instead they brought groundless comfort, lulling people into a false sense of security so that their hearers were totally unprepared for the judgment which eventually came on them. There are teachers in the church today who never speak of repentance, self-denial, the call to be relatively poor for the Lord's sake, or any other demanding aspect of discipleship. Naturally they are popular and approved, but for all that, they are false prophets. We will know such people by their fruits. Look at the people to whom they have ministered. Do these folks really know and love the Lord? Are they prepared to take risks, even hazard their lives, for Jesus? Or are they comfortable, inactive, and complacent? If so, they are self-deceived, and those who have irresponsibly encouraged their self-deception will have to answer for it. Anyone who is in a position of spiritual leadership who fails to teach the more demanding, less comfortable, “narrow gate” and “rough road” side of discipleship becomes a false prophet.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Ideal, Home, Cooks	4	servings

INGREDIENTS

500	ml	Milk
1		Piece celery
1		Bay leaf
1		Thyme sprig
		Few parsley stalks
1	sm	Piec leek; (tied together as a
		; bouquet garni)
		Salt and freshly ground black pepper
4		185 g fillet sole; skinned
30	g	Butter
30	g	Flour
100	ml	Whipping or double cream
2		Egg yolks
2	tb	Mixed fresh chervil; parsley and
		; tarragon, chopped

INSTRUCTIONS

Place the milk into a shallow pan. Add the bouquet garni, season lightly
and slowly bring just to the boil. Fold the fish fillets, place into the
milk, cover and gently poach for 5-7 minutes.
Remove the fish and cover to keep warm. Strain the milk.
To make the bechamel: in a deep sided pan, melt the butter, add the flour
and cook for 1 minute without colouring. Slowly add the milk, whisking or
beating, and bring to the boil. immer for 1 minute and check thickness. If
it does not coat the spoon, cook uncovered, stirring continuously until it
does coat. Remove from the heat. Heat the grill to high.
In a bowl mix the cream and egg yolks, pour on a little sauce, blend and
return to the pan.
Reheat without boiling, re-season and add the herbs.
Drain and serve the fish, coat with the sauce and quickly glaze under the
grill. Serve with vegetables of your choice, eg baby carrots and broccoli
and new potatoes.
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