God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
If Jesus Christ made the complete atonement for our sin, how can we choose another option and believe it is a viable option in God’s eyes? How can we assume His work was incomplete and seek to supplement it with our own works? How can we in any way believe that we can merit our salvation in whole or part and take glory (to some degree) for what we have attained and thus rob Him of the complete glory that is due His name?
The very center and core of the whole Bible is the doctrine of the grace of God — the grace of God which depends not one whit upon anything that is in man, but is absolutely undeserved, resistless and sovereign. The theologians of the Church can be placed in an ascending scale according as they have grasped that one great central doctrine, that doctrine that gives consistency to all the rest; and Christian experience also depends for its depth and for its power upon the way in which that blessed doctrine is cherished in the depths of the heart. The center of the Bible, and the center of Christianity, is found in the grace of God; and the necessary corollary of the grace of God is salvation through faith alone.
Chicken Stock or 6 cups Hugli broth that's: (4 Hugli cubes with 6 cups hot water)
3/4
c
Heavy cream
1
ts
Fresh dill; or tarrgon -or-
1/2
ts
Dried tarragon; or dried dill
1/4
c
Creme Fraiche (editorial: I would use sour cream – B.A.)
1
Egg yolk
1
tb
Lemon juice
1
ts
Salt
1
tb
Marsala; optional
INSTRUCTIONS
Serves 5 or 6 Makes 7 cups
Step 1: Saute' vegetables Saute' mushrooms in 1/4 cup butter for 5 minutes.
Add green onions and garlic, and continue sauteing for 1 more minute. Set
aside.
Step 2: Make roux Make a roux from the remaining 1/4 cup butter and the
flour. (A roux is a cooked flour and butter paste that's the base for
sauces.) Cook the roux for 4 minutes over medium heat, whisking constantly.
Don't let the roux brown.
Step 3.. Make soup Add either the chicken stock or Hugli broth to the roux,
bring to a boil stirring frequently with a whisk, then simmer for 5
minutes. Add mushrooms and simmer for 15 minutes more. Puree the mushroom
mixture and add the heavy cream. Add the tarragon or dill, salt, and
optional Marsala.
Step 4.. Make liaison and serve Stir together the creme fraich or sour
creme, egg yolk, and lemon juice to make the liaison.
Pour soup into heated bowls. Dribble the liaison into the soup to form the
design of your choice. (We usually make ours look a bit esoteric-sort of
New Wave.)
"This recipe can be made with either chicken stock, or with a vegetarian
broth. I prefer a brand of vegetable broth cubes called Hugli, which can
be found in health food stores. (We get it at Comers of the Mouth in
Mendocino.) It has a very distinctive flavor and is not at all watery. If
you can't find Hugli, you can use another brand. Fresh mushrooms only,
please."
Source: Café Beaujolais, by Margaret Fox (Mendocino, Calif.) Formatted by
Brenda Adams <adamsfmle@sprintmail.com> posted mc 11/11/96
Recipe By : Margaret Fox, Cafe Beaujolais
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 18:19:16 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
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