Name: Sole Normandy
Ingredients: 4 Apples; 1 c Bechamel sauce; 1 c Baby shrimp; 1/2 Sheet puff pastry; 1/3 c Butter; 4 ts Oil; 4 Sole fillets (7 oz ea); 1 ts Parsley; 2 ts Lemon juice

[The preacher's] aim, rather, will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer 'set the music in motion,' maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher's task is simply to 'set the Bible in motion.'

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	1	Servings

INGREDIENTS

4		Apples
1	c	Bechamel sauce
1	c	Baby shrimp
1/2		Sheet puff pastry
1/3	c	Butter
4	ts	Oil
4		Sole fillets (7 oz ea)
1	ts	Parsley
2	ts	Lemon juice

INSTRUCTIONS

Heat oven to 350. Cut tops from apples. Scoop away core & pulp,
leaving shell.  Mix sauce with shrimp. Stuff into cavity of apple.
Bake 20-25 minutes or until tender. Cut pastry into 1 X 3"
rectangles. Bake in oven with apples on separate shelf. In skillet,
melt 4 tsp. butter with the oil. Reduce heat. Gently saute fillets 2
1/2-3 minutes on each side. Remove to heated platter. Add remaining
butter, parsley & lemon juice. Cook to very hot. Pour over fish.
Place apples around platter & garnish with pastry. Serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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