So what did the Holy Spirit intend by His command not to be bound together with unbelievers? Bound together translates a participial form of the verb heterozugeo, which means, “to be unequally yoked.” Paul drew his analogy from Deuteronomy 22:10, where the Mosaic Law commanded the Israelites, “You shall not plow with an ox and a donkey together.” Those two animals do not have the same nature, gait, or strength. Therefore it would be impossible for such a mismatched pair to plow together effectively. Nothing in the context would lead to the idea that he is referring to earthy issues of human endeavors. In Paul’s analogy, believers and unbelievers are two different breeds and cannot work together in the spiritual realm. He called for separation in matters of the work of God, since such cooperation for spiritual benefit is impossible. The false teachers were eager to blend the people of God with the pagan worshipers, because that hinders the gospel. That is what this text forbids.
In a small saucepan, combine the wine, basil, 3
tarragon sprigs, shallots, rosemary, lemon, and
celery. Simmer the mixture for 20 minutes or until
the liquid is reduced to about 3 Tbsp. Lay the salmon
on a piece of heavy foil, twice as long as the fish.
Pick up edges of foil and pour the wine mixture over
the fish. Season with salt and fold the foil to
enclose it, crimping the edges tightly to secure them.
Put the salmon on a large baking sheet or roasting pan
and bake it in the middle of a preheated 375f oven for
50-60 minutes or until the fish just flakes. Transfer
the package to a work surface, open foil carefully,
and remove the skin from the top of the salmon below
the head to the bottom of the salmon at the tail.
Scrape away any brown flesh, leaving head and tail
intact. Drain liquid from the foil, and using the foil
as a guide, invert the fish onto a platter. Remove
foil and skin and prepare the other side of the salmon
in the same manner. Chill the fish, covered,
overnight. Peel turnip and cut into thin slices. Trim
each slice to ressemble a flower or cut with a flower
cutter. Place in a bowl of ice water to hold until
ready for use. Mash the egg yolk with the butter and
reserve at room temperature. Spoon a thin coat of cool
but liquid fish aspic over the salmon and arrange the
additional tarragon sprigs and turnip flowers
decoratively on the fish. Spoon a thin coat of liquid
aspic over the whole. Transfer the yolk mixture to a
pastry bag fitted with a decorative tip. Pipe the
mixture into the centers of the flowers. Chill the
salmon for at least 2 hours or up to 6 hours. Serve
surrounded with the chilled aspic, chopped. a 1964
Gourmet Mag. favorite
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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