Name: Turbot Poached with Pernod
Ingredients: 4 Fillets Fresh Turbot; 1/2 pt Milk; 1 Dessertspoon Pernod; Salt And Pepper; 1 Egg Yolk; Parsley; Lemon

Mockers are spoken of negatively often in Proverbs. According to that book, they delight in their scoffing and any interest in correcting them only results in dishonor because they refuse to listen to rebukes. A mocker goes beyond disagreement with the Word of God. They ridicule it and those who follow it. They have no desire for honest debate. No desire to have their opinions changed. They are arrogant, sarcastic and pompous. They are filled with pride, derision and contempt. That is why Psalm 1 says the wise individual should not “sit in the seat of scoffers, but [rather] delight…in the law of the LORD, and in His law…meditates day and night.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Fish, Silvia	4	Servings

INGREDIENTS

4		Fillets Fresh Turbot
1/2	pt	Milk
1		Dessertspoon Pernod
		Salt And Pepper
1		Egg Yolk
		Parsley
		Lemon

INSTRUCTIONS

TO GARNISH
Wash the fish fillets and dry carefully. Meanwhile, heat the milk with the
Pernod and seasonings, and simmer for about 10 minutes. Add the fillets.
Cover, and poach gently for 20 minutes. Remove fish. Strain liquid and beat
in egg yolk. Return sauce to heat and stir until just beginning to thicken.
Pour over fish fillets. Serve garnished with parsley, and thin lemon
sliced.
Recipe By     : Old Magazine clipping from England
Posted to EAT-L Digest 17 October 96
Date:    Fri, 18 Oct 1996 10:08:51 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>

A Message from our Provider:

“You’re never too old for God”