You are perplexed by the doctrine of God’s sovereignty and election. I wonder that any man believing in a God should be perplexed by these. For if there be a God, a King, eternal, immortal, and invisible, He cannot but be sovereign – and He cannot but do according to His own will and choose according to His own purpose. You may dislike these doctrines, but you can only get quit of them by denying altogether the existence of an infinitely wise, glorious, and powerful Being. God would not be God were He not thus absolutely sovereign in His present doings and His eternal pre-arrangements.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Grains		Tvfn	1	Servings

INGREDIENTS

2	tb	Peanut oil
2	sm	Onions, (about 2/3 to 3/4 pound) peeled and finely diced
1	tb	Fresh minced thyme or 1 teaspoon dried, crumbled thyme
1	tb	Champagne Vinegar or white wine vinegar
		Salt and freshly ground black pepper to taste
1 1/4	lb	Russet potatoes, (about 5 medium) peeled
2	oz	Unsalted butter, (1/2 stick) melted
		Salt and freshly ground black pepper to taste

INSTRUCTIONS

ONION FILLING
POTATOES
For the Onion Filling, place a heavy medium saucepan on medium low heat and
add the oil. Add the onions and thyme, cover and cook until very tender,
for about 20 minutes, stirring occasionally. Add the vinegar, bring to a
boil and stir until absorbed. Season with salt and pepper. (This can be
prepared ahead, cooled, covered and set aside at room temperature.) For the
potatoes, carefully cut potatoes into thin, even slices using a knife, a
mandoline or a food processor with a slicing blade. Place in a large bowl
of cold water. (This can be prepared to this point and set aside at room
temperature in bowl covered with cold water. Drain before continuing with
the recipe.) To cook, preheat the oven to 450 degrees Fahrenheit. Dry the
drained potatoes well in a lettuce spinner and a clean bath towel. Line a
large baking sheet with parchment paper. Trace four 5 inch circles on the
parchment with dark ink. Turn the paper over. If the circles are not
visible, redraw them so they are. Brush the circles lightly with butter.
Overlap the potatoes to cover the bottom of each circle, using the least
attractive slices for the center. Brush lightly with butter. Season with
salt and pepper. Divide the onions among the centers of the circles.
Flatten onions to 1/8 inch thick circles using a spatula. Overlap 1 layer
of potatoes around the rim of each circle, leaving part of the onion center
exposed. Brush the top layer of potatoes lightly with butter. Season with
salt and pepper. Press down on the top layer, sealing it to the bottom
layer. Bake until brown and crisp, for about 30 minutes. Press the layers
together and neaten edges several times while baking. To serve, slide a
long narrow spatula under the potatoes to loosen them from the paper.
Switch to a broad spatula and carefully transfer the potatoes to 4 small or
main course plates, neatening the edges if necessary. Serve immediately.
Yield: 4 servings
Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to MC-Recipe
Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97

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