A sermon is meant to be a proclamation of the truth of God as mediated through the preacher. People do not want to listen to a string of quotations of what other people have thought and said. They have come to listen to you; you are the man of God, you have been called to the ministry, you have been ordained; and they want to hear this great truth as it comes through you, through the whole of your being. They expect it to have passed through your thought, to be a part of your experience; they want this authentic personal note.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	French	Fish/seafoo, French/prov, Autumn, Main dishes	4	Servings

INGREDIENTS

2	tb	Distilled vinegar
1	ts	Distilled vinegar
2	tb	Sugar
2	tb	Dijon mustard
1 1/2	ts	Dry mustard
1/3	c	Vegetable oil
4		Salmon fillets, 6 ounces each
		Dried thyme
1	c	Fresh bread crumbs

INSTRUCTIONS

Place vinegar, sugar and both mustards in blender. With machine running,
slowly pour in oil and blend until medium-thick sauce forms. (Can be made 1
day ahead. Chill.)
Preheat oven to 375#161#F. Lightly grease 13x9-inch baking dish. Arrange
salmon in prepared dish, skin side down. Season with dried thyme, salt and
pepper. Spread 1 tablespoon mustard sauce over each fillet, covering
completely. Press breadcrumbs onto fish. Bake salmon until cooked through
and crumb topping is crisp and golden brown, about 18 minutes.
Using large spatula, transfer salmon fillets to platter. Serve, passing
remaining mustard sauce separately.
Per serving: 407 Calories; 25g Fat (55% calories from fat); 35g Protein;
10g Carbohydrate; 88mg Cholesterol; 234mg Sodium
Recipe By: Bon Appetit/October 1993
Posted to EAT-L Digest 27 October 96
Date:    Mon, 28 Oct 1996 17:39:30 -0400
From:    "McNamara, Kelly" <kmcnamara@LIGGETT.COM>

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