Mousseline Of Redfish Nantua

How do you recognize abusive leadership? Abusive churches and Christian leaders characteristically: Make dogmatic prescriptions in places where Scripture is silent. Rely on intelligence, humor, charm, guilt, emotions, or threats rather than on God’s Word and prayer (see Acts 6:4). Play favorites. Punish those who disagree. Employ extreme forms of communication (tempers, silent treatment). Recommend courses of action which always, somehow, improves the leader’s own situation, even at the expense of others. Seldom do good deeds in secret. Seldom encourage. Seldom give the benefit of the doubt. Emphasize outward conformity, rather than repentance of heart. Preach, counsel, disciple, and oversee the church with lips that fail to ground everything in what Christ has done in the gospel and to give glory to God.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy	New Orleans	Chr, Masterchefs, Mousses, Norleans, Seafood	4	Servings

INGREDIENTS

1	lb	Fish, fresh
1		Egg white
1	qt	Ice cream
		Salt, to taste
		Pepper, to taste
1	ds	Nutmeg
1	ds	Pepper, red
		Sauce Nantua **

INSTRUCTIONS

* See Sauce Nantua recipe.  Puree the fish, making sure to scrape down
the sides of the food  processor to insure good results.  Add the egg
white and blend for 30 seconds, then add half of the  cream and process
for another 30 seconds.  Remove this mixture to a mixing bowl over ice
and beat in cream with a  wooden spoon until light.  Season with salt,
pepper, nutmeg and red pepper. Pour the prepared  mixture into small
individual dishes or custard cups.  Place dishes in a pan and add water
halfway to the rims.  Cook in a 350 F oven for about 15 minutes or
until the mousseline is  firm to the touch.  Unmold and top with Sauce
Nantua.  Note: It's difficult to know how much seasoning to put in to
this  dish ~ so I suggest you cook one of the dishes first - taste it
and  then adjust the seasonings.  Source: Great Chefs of New Orleans,
Tele-record Productions  :    Box 71112, New Orleans, Louisiana - 1983
:    Chef Roland Huet, Christian's Restaurant, New Orleans  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

The true Christian is one whose religion is in his heart and life. It is felt by himself in his heart. It is seen by others in his conduct and life. He feels his sinfulness, guilt and badness, and repents. He sees Jesus Christ to be that Divine Savior whom his soul needs, and commits himself to Him. He puts off the old man with his corrupt and carnal habits and puts on the new man. He lives a new and holy life, fighting habitually against the world, the flesh and the devil. Christ Himself is the cornerstone of his Christianity. Ask him in what he trusts for the forgiveness of his many sins, and he will tell you in the death of Christ. Ask him in what righteousness he hopes to stand innocent at the judgment day, and he will tell you it is the righteousness of Christ. Ask him by what pattern he tries to frame his life, and he will tell you that it is the example of Christ. But, beside all this, there is one thing in a true Christian which is eminently peculiar to him. That thing is love to Christ.

J.C. Ryle