A broken, leaping heart will love like Jesus. And the power of the love will be proportionate to the felt fearfulness of our nearness to destruction. The keener the memory of our awful rescue, the more naturally we pity those in a similar plight. The more deeply we feel how undeserved and free was the grace that plucked us from the flames; the freer will be our benevolence to sinners. We do not love as passionately as we ought because our belief in these things is not real. So our pride is not broken and our demeanor not lowly. And we do not look with aching and longing on the crowds that pass us in the airport or the straying members of our flock.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Wildgame, Fish	1	Servings

INGREDIENTS

1		Striper, six-pound
1/2	c	Shallots, chopped
1/2	c	Mushrooms, chopped
1		Lemon
1	c	Tomatoes, chopped, peeled
1	ts	Chives, chopped
1	ts	Parsley, chopped
1	tb	Butter
2	c	Wine, dry white
2		Egg yolks
1	c	Cream sauce

INSTRUCTIONS

Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a
lemon and the Tbsp of butter for 15 minutes. Remove the fillets; reduce the
cooking liquid by boiling, then add the chopped tomatoes and cook the works
until done. Finally, add 1 C cream sauce, chopped parsley, chopped chives,
and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over
the bass fillets and serve. Recipe date: 11/29/87
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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