Filets Of Sole Walewska

1. Both the Catholic and Lutheran doctrines are based on the ubiquity (omnipresence) of the physical body of the resurrected Christ. Scriptural support for this notion is lacking. 2. In the words of Ronald S. Wallace (quoting Calvin): “The logic of the angels is incontrovertible. ‘He is not here,’ they said. ‘He is risen.’ The assigning of one place is the denial of any other. His body cannot be present in two places at once. When Christ said, Me ye have not always, He spoke of His bodily presence. It is true that He also said, Lo I am with you always, but these latter words refer to His divinity and majesty, and not to His humanity or flesh. With regard to that which was born of a virgin, apprehended by the Jews and nailed to the cross, wrapped in linen clothes, laid in the tomb and manifested in the resurrection, the final word is Me ye have not always. The body of Christ which is the ‘substance’ of the sacrament is in heaven, remains there throughout the sacramental action, and will remain there till the end of the world” (Calvin’s Doctrine of the Word and Sacrament, 204). 3. If the words, “This is my body,” are indeed literal, the Lutheran doctrine is incomplete. The latter view would demand something like, “This accompanies my body.” If “this”, the bread, truly “is” the body of Christ, it ceases to be bread. The RC view, though false, is at least more consistent on this point. 4. What of the statement, “This cup is the new covenant in my blood”? Will the RC maintain that the “cup” is transubstantiated into a covenant (whatever that means)? Will the Lutherans say that the new covenant is in, under, and with the cup? It would seem that both RCs and Lutherans must concede that Jesus employs figurative language, the very thing for which they so harshly criticize others.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Fish	6	Servings

INGREDIENTS

2		Rock lobster tails
1/4	c	Dry sherry
3/4	c	Dry white wine
1/2	c	Water
1/2	lb	Fresh mushrooms
		Salt
		Pepper
6		Filets of sole
		Lemon juice
1		Stick butter
4	T	Cognac
1	T	Chopped parsley
2		Shallots, chopped
1	t	Tomato paste
4	T	Flour
2/3	c	Half and Half
2		Egg yolks
1	T	Brandy

INSTRUCTIONS

Remove the meat from the lobster tails. Put the shells in a pot with
sherry, wine, water, 1 sliced mushroom, salt and pepper. Bring  mixture
to a boil. Simmer for 20 minutes, strain and reserve liquid.  Wash sole
in water to which approximately 1 Tablespoon of lemon juice  has been
added. Pat fish dry. For stuffing, quarter remaining  mushrooms and
saut in 1/2 stick butter. Sprinkle with lemon juice,  salt and pepper.
Turn off heat. Chop lobster meat and add to pan.  Flame the mixture
with warm cognac. Add chopped parsley. Place the  sole filets with dark
sides up, spread with stuffing, and roll up.  Place in a buttered
baking dish. Pour the reserved stock over the  stuffed sole and poach
for 15 minutes in a preheated 350Ã¸ oven.  Remove, carefully strain
stock, and reserve. Keep filets warm. Melt  1/2 stick butter in a heavy
saucepan. Add chopped shallots and saut  briefly. Remove from heat and
stir in tomato paste, flour, and 1 cup  reserved stock. Return to low
heat and stir until sauce thickens. Do  not let it boil. Add Half and
Half. In a separate bowl, mix the egg  yolks with 1 Tablespoon brandy.
Enrich the sauce by gradually adding  the hot sauce to the egg mixture.
When warm, add the egg mixture back  into the sauce. On a warm platter,
arrange the sole and spoon sauce  over them. Sprinkle with any reserved
stuffing. Watercress makes a  nice additional garnish. Yield: 6
servings.  EDEN FERGUSON BABER (MRS. TYLER)  From <Traditions: A Taste
of the Good Life>, by the Little Rock (AR)  Junior League.  Downloaded
from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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