God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
To cast God away for the temporary trinkets of this life, as if He were a secondhand piece of jewelry, is deeply dishonoring to the sovereign character of the Creator, who Himself alone can satisfy the deepest longings of our hearts (Psm. 16). At the center of our sin is our nonchalant neglect of God, as if we were the creators and rulers of our own lives, doing with them as we please. In short, “all have sinned and fall short of the glory of God” (Rom. 3:23). Our failure to honor God is an intolerable situation for the Creator and Savior of mankind, who will not share the rightful glory of His sovereignty with anyone or anything else (Ex. 9:16).
The gospel is preached in the ears of all; it only comes with power to some. The power that is in the gospel does not lie in the eloquence of the preacher; otherwise men would be converters of souls. Nor does it lie in the preacher's learning; otherwise it would consist in the wisdom of men. We might preach till our tongues rotted, till we should exhaust our lungs and die, but never a soul would be converted unless there were mysterious power going with it - the Holy Ghost changing the will of man. O Sirs! We might as well preach to stone walls as to preach to humanity unless the Holy Ghost be with the Word, to give it power to convert the soul.
In a large soup kettle (at least six-quart size), heat 1 tablespoon of the
butter and all of the oil. Add beef shanks and brown well on all sides. Add
chopped onion, carrots, salt, pepper, parsley, bay leaf, and water. Bring
to a boil, reduce heat, cover, and simmer for about 3 hours, until broth is
richly flavored.
Strain broth into a large bowl. When meat is cool enough to handle, cut
into chunks and return it, with marrow from bones, to broth; discard
vegetables and bones. Chill soup; skim off fat. (This much can be done 1 to
In same large soup kettle, heat remaining 5 tablespoons butter. Add sliced
onions, cover, and cook until limp, about 10 minutes. Uncover and cook over
low heat, stirring frequently, until onions brown lightly, about 30 minutes
longer. (Reduce heat if onions become too brown.) Stir in garlic and flour.
Cook and stir until bubbly. Remove from heat and stir in about 4 cups of
the broth. Return to heat; mix in remaining broth with beef; add wine.
Bring to a gentle boil, cover, reduce heat, and simmer until ready to
serve. Salt to taste.
Meanwhile, place bread in a single layer on a baking sheet in a 250 degree
oven. Toast until bread is very dry and barely browned (about 30 minutes).
Sprinkle about 1/3 cup of the mixed cheeses over each toast slice.
To serve, ladle soup into heatproof bowls. Top each with a cheese-and-toast
slice. Place under broiler, about 5 inches from heat, until cheese is
melted and lightly browned, 3 to 5 minutes. Serve immediately.
NOTES : The traditional soup of the legendary Paris market, Les Halles, is
a rich beef broth, dense with onions, crowned with cheese-laden toast, and
so filling it is almost a main dish. Here, to take it one rich step
further, the broth is made with meaty beef shanks. All this soup needs to
become a meal is a leafy salad with an oil and vinegar dressing, and a
robust red wine. The broth can be prepared a day or more in advance.
Recipe by: the California Culinary Academy
Posted to recipelu-digest Volume 01 Number 480 by Jan Crow
<jccrow@hypercon.com> on Jan 08, 1998
A Message from our Provider:
“Have you kept your promise to God?”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!