INGREDIENTS

INSTRUCTIONS

In saucepan, combine all sauce ingredients except lemon juice.
Bring to boil, then boil gently, stirring, about 7 minutes.  Reduce
heat, stir in lemon juice, and keep warm.
To garnish, remove parfait from freezer.  Carefully release
springform ring (if difficult, warm ring slightly withy your palms).
Whip 1/2 cup cream until stiff; form decorative border or rosettes
around top and bottom edge of parfait by piping whipped cream through
pastry bag fitted with star tip.  Arrange 2 raspberries and 2 or 3
almond slices on top of each serving.  Cut into wedges.  Serve with
warm raspberry sauce, if desired.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:  Stanley Kramer,  Oyster Bar and Restaurant,
:      Grand Central Station, NYC
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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