So the Cross does not merely tell us that God forgives, it tells us that that is God’s way of making forgiveness possible. It is the way in which we understand how God forgives. I will go further: How can God forgive and still remain God? – That is the question. The Cross is the vindication of God. The Cross is the vindication of the character of God. The Cross not only shows the love of God more gloriously than anything else, it shows His righteousness, His justice, His holiness, and all the glory of His eternal attributes. They are all to be seen shining together there. If you do not see them all you have not seen the Cross.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	American	Seafood	4	Servings

INGREDIENTS

1	c	Water
1/4		Onion; sliced
1		Stalk celery; shredded
		Salt & pepper to taste (up to)
3	sl	Lemon
4		(6 to 8 oz) salmon steaks
2	tb	Butter
3	tb	Flour
1	c	Fish broth-reserved from poaching
1	c	Light cream
1/4	c	White wine-optional
1	ds	Worcestershire
		Salt & pepper to taste
		Capers for garnish

INSTRUCTIONS

Bring water,onion,celery,salt,pepper & lemon slices to a boil. Cook rapidly
for 5 min. Reduce heat. Add salmon steaks & poach for 8 min. Remove salmon
to buttered baking dish & keep warm. Reserve liquid. Cook butter & flour
together to form a roux, but do not brown. Add reserved poaching liquid &
cream. Whisk together rapidly to prevent lumps. Add wine if desired, but
don't boil once wine has been added. Add Worcestershire, salt & pepper to
taste. Pour sauce over fish & sprinkle w/ capers. Bake in 350F oven for 15
min.
CLAM BOX
MISSION & FIFTH; CARMEL: WINE:
PAUL MASSON PINOT CHARDONNAY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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