Texas Jewish Post (Fort Worth, Tex.), Vol. 42, No. 14, Ed. 1 Thursday, April 7, 1988 Page: 15 of 20
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Travel to Europe and Israel are popular
choices for Americans this summer as in-
| dicated by advance reservations. If you
i were to select France, everything about the
country from her museusm to her night
life, to her Follies Bergere pin-up girls, is
legendary, but most especially her
cooking. A land of passionately devoted
gourmets, who will take nothing less than
I the best in foods perfectly prepared, Fran-
[ ce has developed a justly world-wide
reputuation for unique excellence in
cuisine. You might just request some of
these very special, yet not too difficult to
prepare, dishes.
i Coq Au Vin
S Chicken In Wine
PASSOVER ISSUE FORT WORTH THURSDAY. APRIL 7. 1988 TEXAS IEWISH POST
-Food
Boeuf Au Xeres
Steak In Sherry Sauce
1 thick rib steak per person
salt, pepper
Sherry Sauce
Vi pound mushrooms
Vi can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon parve margarine
Vi cup sherry
Cook mushrooms in wine for about 10 minutes.
Add tomato paste, Worcestershire sauce and
margarine. Mix well. Let simmer. Meanwhile, saute
steaks in margarine until tender. Salt and pepper to
taste. Pour sherry sauce over steak. Heat to bub-
bling and serve.
Filets De Sole Meuniere
Fish Cooked In Butter
8 small fillets of sole or flounder
5 tablespoons butter
2 tablespoons chopped shallots
10 fresh mushrooms, sliced
1 cup vegetable broth
Vi cup sherry
1 cup heavy cream
3 tablespoons lemon juice
salt, pepper
In a shallow pan melt 2 tablespoons butter Add
shallots, mushrooms, broth and wine. Let simmer.
Carefully add fish. Cover with buttered waxed
paper a little larger than pan Poach for 10 minutes
over medium flame. Carefully remove fish and
keep warm. Add cream to saucepan. Stir until con-
sistency of mayonnaise. Remove from fire Add
remaining butter and lemon juice. Serve on a base
of cooked fine noodles. Season with salt and pep-
per. Serves 4.
Petits Pois A La Francaise
Green Peas, French Style
2 tablespoons butter
or parve margarine
1 #2 can tiny green peas
Vi head Boston lettuce, finely shredded
Vi dozen small white onions, sliced
parsley
1 teaspoon sugar
'A teaspoon salt
1/8 teaspoon pepper
Vi package of parve bouillon
pinch of garlic powder
Heat butter in a saucepan. Add all of the ingre-
dients. Do not add water. Cover Cook gently, shak-
ing pan frequently, about 25 minutes. There should
be only about 3 tablespoons liquid left. Take pan
from fire and add beurre manie. Return pan to heat
and shake to combine the beurre mame and peas.
Remove from heat as soon as it comes to a boil.
Serves 4
Note: Beurre manie may be made by creaming 7
tablespoon butter or margarine with 7 to 2
teaspoons flour.
Poires Parisienne
Baked Pears
6 peeled fresh pears
or 12 canned halves
lemon juice
'A cup grated coconut
and orange rind, mixed marshmallow whip
Place pears in a baking dish. Sprinkle with lemon
juice and cover with marshamallow whip Bake at
350 degrees for 25 minutes Garnish with mixed
grated coconut and orange rind. Serves 6
3Vi pound chicken
2 tablespoons brandy
Vi cup flour
4 tablespoons fat or parve margarine
I 1 Vi cups red wine
pinch of thyme
I 1 bay leaf
Vi teaspoon parsley
1 crushed peppercorn
12 small white onions
Vi pound sliced or button mushrooms
Have chicken cut in serving pieces. Pour a little
J brandy over pieces and ignite Then roll in flour.
| Melt fat or margarine in skillet and brown chicken
Add enough red wine to cover, and spices Cover
and cook until very tender. Meanwhile, prepare
garnish by sauteing white onions in parve
margarine. Add mushrooms. Cook 10 minutes.
Pommes De Terre Au Fromage
Potatoes With Cheese Sauce
1 Vi pounds potatoes
1 Vi cups scalded milk
Vi cup grated cheese
1 egg, beaten
pinch of nutmeg
3 tablespoons butter
salt, pepper-
Peel and slice potatoes Place in a casserole that
has been buttered and rubbed with garlic. Combine
milk, egg, cheese, nutmeg, salt and pepper to taste.
Pour over potatoes. Sprinkle generously with
grated cheese and dot with butter. Bake at 350
degrees for about 45 minutes. Serve in casserole.
Serves 3 or 4.
Fraises Parisienne
Strawberries and Cream
1 pint strawberries
Vi pint cream, whipped
sugar to taste
a few drops Cointreau
Sugar firm whole strawberries. Mash those which
are soft with sugar to make a puree. Add puree to
whipped cream which has been flavored with a few
drops of Cointreau, until a delicate pink color
results, hold whole strawberries into flavored
cream. Pile into parfait glasses and serve chilled.
C
i
JESS JAWIN
continued from page 3
in the world with the major population living
in Europe. Through Hitler’s genocide ap-
proximately six million Jevys were killed. If
the United States suffered a similar loss it
would total 80 million who perished through
murder, torture and starvation.
It is staggering to comprehend!
Imagine ot every three people you know,
on average, one would be killed by the action
ot a despotic government.
Now instead ot speaking in great numbers,
it would be expedient to speak ot individual
precious lives. It is hard (and ghastly) to think
of Nazis and their henchmen clubbing
babies, infants and small children to death
and then tossing them into crematoria or
lime-filled pits dugs by Jews in concen-
tration camps who were then machine-
gunned and buried with the other victims.
But it happened as a matter ot rote.
It is ^difficult to imagine human beings
packed into cattle cars like sardines in a can,
doors sealed to prevent air penetration, and
kept there tor days only to arrive at the con-
centration camp destination with most ot
them suffocated. But it happened — we have
precious survivors who can recite every
minute ot the journeys which are burned into
their brains.
One particular Yom Hashoah we recall is
being told by a survivor ot how he was being
transported with his wife and three sons
when the Germans stopped the transport,
hustled the women and children into a road-
side barn, inundated it with gasoline and set
it ablaze while the screams and smell ot
burning flesh consumed the air as the husb-
ands watched. Years later we traveled to
Warsaw and retrieved the official documen-
tation of this incident. It happened. The
Germans were very thorough— they took
pictures ot it!
There are six million stories and they are
all tragic.
That is the core reason why we must be
resolute. We must say, “NEVER AGAIN!”
see JESS JAWIN page 19
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Wisch, J. A. & Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 42, No. 14, Ed. 1 Thursday, April 7, 1988, newspaper, April 7, 1988; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth753578/m1/15/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .