The church used to be a lightning bolt, now it's a cruise ship. We are not marching to Zion – we are sailing there with ease. In the apostolic church it says they were all amazed – and now in our churches everybody wants to be amused. The church began in the upper room with a bunch of men agonizing, and it's ending in the supper room with a bunch of people organizing. We mistake rattle for revival, and commotion for creation, and action for unction.

Leonard Ravenhill

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

1/2	lb	Chopped bittersweet chocolate
4	tb	Unsalted butter
2	lg	Eggs yolks
1	tb	Cognac
3/4	c	Toasted sliced almonds

INSTRUCTIONS

Well, here are some recipes. I just finished parousing my Mother-in-Law's
copy of Food & Wine (12/97). Thought to share some that caught my eye.
Radiation treatment are on there way...Haven't lost my hair, yet. :) Shalom
and good eatn'.
Melt the chocolate in a double broiler over moderate heat. Stir in the
butter until melted. Off the heat whisk the egg yolks until glossy. Add the
cognac and refrigerate until solid.
Using a tsp. scoop small balls of the truffle mixture on a baking sheet of
waxed paper. Roll the truffles between hands then roll in almonds.
Refrigerate up to 4 days. By Jacques Pepin
Posted to JEWISH-FOOD digest V97 #335 by Sara Sutherland <msuther@gte.net>
on Dec 28, 1997

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”