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[Jonathan] Edwards bases this distinction on the difference between two ways of knowing. On the one hand, there is knowledge that is merely speculative, notional, a mere cognitive awareness of some truth. On the other hand, there is what Edwards calls “the sense of the heart” in which one recognizes the beauty or amiableness or sweetness of that truth and feels pleasure and delight in it. It is the difference between knowing or believing that God is holy and having a “sense” of or enjoying His holiness. “There is a difference between having a rational judgment that honey is sweet, and having a sense of its sweetness.” Thus “when the heart is sensible of the beauty and amiableness of a thing, it necessarily feels pleasure in the apprehension.”
Sam Storms
Beef Rhapsody in Blue En Croute
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CATEGORY
CUISINE
TAG
YIELD
Meats, Vegetables, Eggs, Dairy, Grains
French
French, Beef
4
Servings
INGREDIENTS
1 1/2
lb
Beef fillets (4 oz ea)
2
tb
Vegetable oil
1/2
ts
Seasoned salt
1/8
ts
Pepper
1/4
ts
Paprika
4
Frozen puff pastry shells,
Thawed
1
Egg, slightly beaten
2 1/2
tb
Crumbled Blue cheese
1
ts
Butter
1
ts
Minced chives
1
cl
Garlic, minced
1
ts
Sesame seeds
Parsley
Green onions
Turnips
Carrots
INSTRUCTIONS
GARNISH
Cut 1 by 1/2" deep gash in top of each fillet.Brown fillets in oil,1 minute
on each side.Drain.Sprinkle with salt,pepper and paprika.Set aside. On
lightly floured board,roll each pastry out to 8" circle. Brush top of each
circle with egg.Reserve remainder of egg. Mash cheese with butter,chives
and garlic.Press mixture into gash in each fillet.Place a fillet in center
of each pastry. Bring pastry up around meat and pinch together at top in an
attractive manner.Place on ungreased baking sheet.Brush with reserved
egg;sprinkle with sesame seeds.Bake @ 400 degrees 20 minutes,until pastry
is golden brown.Remove to platter and garnish with parsley,green
onion,turnips and carrots cut in pretty shapes. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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