Quail Eggs With Asparagus And Walnut Mayonnaise

The Westminster Shorter Catechism answers the fourteenth question, “What is sin?” by the response, “Sin is any want of conformity to, or transgression of, the law of God.” Here we see sin described both in terms of passive and active disobedience. We speak of sins of commission and sins of omission. When we fail to do what God requires, we see this lack of conformity to His will. But not only are we guilty of failing to do what God requires, we also actively do what God prohibits. Thus, sin is a transgression against the law of God.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Taste2	6	Servings

INGREDIENTS

9		Quail eggs, see * Note 1
		At room temperature
6		Serrano ham, see * Note 2
2		Black olives
18		Asparagus tips, thin
		blanched until just
		Tender
1/2	t	Dijon mustard
1/2	T	Sherry vinegar
1		Whol egg
1/3	c	Sunflower oil
3	T	Walnut oil
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

Note 1: If quail eggs are unavailable, the smallest chicken eggs that
you can find are a good substitute. Hard-boil them, and proceed as
with quail eggs. Note 2: Serrano ham is available in Latin markets,
prosciutto is a good substitute.  Bring 2 quarts of water to a gentle
boil. Carefully lower quail eggs  into the water; cook for 2 1/2
minutes. Remove and shell immediately.  Add mustard, sherry vinegar and
whole egg to the bowl of a food  processor fitted with the metal blade.
Blend for 3 seconds. In a cup  with a spout, mix the 2 oils. With the
motor of the food processor  running, add the oils in a thin stream.
Mayonnaise should thicken  after about 3/4 of the oil has been added.
Season with salt and  pepper. Let eggs come to room temperature. Place
ham slices on 6  small plates and spread 1/6 of mayonnaise over each
slice. Cut eggs  in half and place 3 halves on each plate. Garnish each
egg with a  small piece of black olive, and garnish each plate with 3
asparagus  tips. This recipe yields 6 appetizer servings.  Suggested
drink: Hidalalgo Manzanilla, La Gitana  Recipe Source: TASTE with David
Rosengarten From the TV FOOD NETWORK -  (Show # TS-1G08 broadcast
04-29-1998) Downloaded from their Web-Site -  http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  05-06-1998  Recipe by:
David Rosengarten  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 292 Calories From Fat: 203 Total Fat: 23g Cholesterol: 137.5mg Sodium: 1720.9mg Potassium: 973.4mg Carbohydrates: 14.4g Fiber: 5.8g Sugar: <1g Protein: 12.5g

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

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