Name: Escalope of Salmon with Vermouth
Ingredients: 4 Escalopes of salmon; (or steaks); 1 oz Butter; 2 tb Dry vermouth; 1/4 pt Double cream; Half a lemon; Zest of; Salt and pepper; Dill for garnish

Many times great difficulties precede special works of God. You can even say that God wins His greatest victories in the midst of apparent defeat. This can be clearly demonstrated in the life of our Lord on earth. When Jesus was crucified and placed in the tomb, it looked like the forces of unrighteousness had triumphed. However, it was in this time of apparent defeat that our victory for our salvation was won. This time of apparent defeat was followed by the resurrection of Christ.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	French	North, Atlantic, Fisheries	1	servings

INGREDIENTS

4		Escalopes of salmon; (or steaks)
1	oz	Butter
2	tb	Dry vermouth
1/4	pt	Double cream
		Half a lemon; Zest of
		Salt and pepper
		Dill for garnish

INSTRUCTIONS

Melt the butter in a saute pan. Add the escalopes and cook over a high
heat, remove and keep warm. Add the vermouth, lemon rind and cream, season
and boil until the sauce thickens slightly, pour over salmon. Garnish with
dill sprigs. Serve with boiled potatoes and french beans.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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