Name: Anglaise Sauce
Ingredients: 2 c Heavy cream; 1/2 c Sugar; 1 Vanilla bean; split and scraped; 5 Egg yolks

Ten Reasons Why it is Wrong to Take the Life of Unborn Children: 1. God commanded, 'Thou shalt not murder' (Exodus 20:13). 2. The destruction of conceived human life – whether embryonic, fetal, or viable – is an assault on the unique person-forming work of God. 3. Aborting unborn humans falls under the repeated biblical ban against 'shedding innocent blood.' 4. The Bible frequently expresses the high priority God puts on the protection and provision and vindication of the weakest and most helpless and most victimized members of the community. 5. By judging difficult and even tragic human life as a worse evil than taking life, abortionists contradict the widespread biblical teaching that God loves to show His gracious power through suffering and not just by helping people avoid suffering. 6. It is a sin of presumption to justify abortion by taking comfort in the fact that all these little children will go to heaven or even be given full adult life in the resurrection. 7. The Bible commands us to rescue our neighbor who is being unjustly led away to death. 8. Aborting unborn children falls under Jesus' rebuke of those who spurned children as inconvenient and unworthy of the Savior's attention. 9. It is the right of God the Maker to give and to take human life. It is not our individual right to make this choice. 10. Finally, saving faith in Jesus Christ brings forgiveness of sins and cleansing of conscience and help through life and hope for eternity. Surrounded by such omnipotent love, every follower of Jesus is free from the greed and fear that might lure a person to forsake these truths in order to gain money or avoid reproach.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Sauces, Desserts	1	Servings

INGREDIENTS

2	c	Heavy cream
1/2	c	Sugar
1		Vanilla bean; split and scraped
5		Egg yolks

INSTRUCTIONS

In a saucepan, over high heat, whisk the cream together with the sugar and
vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat
the egg yolks until thick and frothy. Temper the egg yolks by stirring just
1/4 cup of the sauce into the yolks, until incorporated. Turn the egg yolk
mixture into the sauce and stir until thoroughly blended. Return the
saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent
scorching. Remove from the heat. Strain through a fine mesh sieve.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse

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