NEW RK
S ELECTION
FROM YOUR
DETROIT CONNECTION
Lee Goosen Siegelson, former Detroiter and Cranbrook alumnus,
travels the world collecting rare and unusual jewelry.
Diamond Bracelet
Diamond Pin
116 baguette diamonds 13.25cts,
44 round diamonds 6.25cts, plus
22 marquise diamonds 12.50cts. Platinum.
Lot no. 1652 $44,500
5 marquise diamonds 5.50cts, plus
137 baguette diamonds 8.00cts. Platinum.
Lot no. 1038
$20,500
,
Diamond Bracelet
CHILDHOOD IS
A VERY SPECIAL
TIME
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SOLDIER
MAKE THE MOST OF IT
WITH OUR LOVELY
TRADITIONAL TOYS &
LEARNING ACTIVITIES
• BRIO • PLAYMOBIL • BREYER HORSES •
• DOI1S TO LOVE OR COLLECT •
• DOLLHOUSES • TRANS • SCIENCE •
• ARTS & CRAFTS • GAMES & PUZZLES •
• INFANT & PRESCHOOL • PUPPETS •
3947 W. 12 Mile • Berkley
(conveniently located near 1-696)
(810) 543.3115 • M-Sat. 10.5:30, Fri. 10-8
Ladies Ring
1 emerald cut diamond 5.86cts, plus
2 baguette diamonds. Platinum.
Lot no. 00204
$52,000
1 'center emerald cut diamond 2.90cts,
10 marquise 4.50cts, 18 round 3.00cts,
9. 4 baguette diamonds 17.00cts, 13 emerald cut
Ladies Sapphire Ring
diamonds 7.00cts, plus 4 fancies 0.75 pts.
,
1 square royal blue sapphire 22.43cts flanked
Platinum.
Lot no. 1627
by 2 trillion diamonds 2.80cts. Platinum.
$65,000
Lot no. 4695
$52,000
Diamond Wedding Band
23 marquise diamonds 4.20cts. Platinum.
Lot no. 5926
$11,000
"Art Deco"
Platinum & Diamond Bracelet
3 marquise diamonds approx. 2.25cts.
228 diamonds approx. 16.5cts.
(shown below)
Lot no. 1593
$27,500
Ruby & Diamond Ring
1 oval ruby 7.76cts surrounded by
44 baguette diamonds 3.00cts. 18KYG.
Lot no. 4639
$75,000
Diamond Drop Earrings
52 marquise diamonds 11.50cts plus
18 baguette diamonds 0.70cts. Platinum.
Lot no. 3076
$22,500
Partial listing.
All items available for examination
in your home or office.
THE
able
of the
Town
thelmmulwalk
Orchard Lake Rd. • West Bloomfield
11111=111111111111L
SELL YOUR
ISRAEL LAND
FOR CASH
REAL ESTATE WANTED:
• APARTMENTS
• BUILDINGS
• AGRICULTURAL LAND
• UNDEVELOPED LAND
Cr)
SIEG E ~ SONS
LU
THE INTERNATIONAL
FOR LIKE-NEW
WOMEN'S & CHILDREN'S
JEWELRY BANK
DESIGNER
w
CC
SINCE
1920
UJ
LLJ
Call NORMAN ROMANOFF at: 800 223-6686
CA$H\
fashions
& accessories
CONSIGNMENT
CIA'IMERS
today for a FREE
housecall appt. or
in-store appt.
Call
H-
Siegelson's Diamonds, Inc. 56 West 47th Street, New York, NY 100 3 6 • 212-719-2724 • Fax 212-764-7611
118
IN ISRAEL
Call Mark Hirsh, Attorney
I -800-556-5297
FAX 305-935-9873
347-4570
4304 I W. 7 Mile • Norlitvillieni
VAIL VALLEY page 116
vorite ice cream and pureed rasp-
berries.
Serves 12.
COLD ASPARAGUS SOUP
WITH CAVIAR SNOW
1 pound asparagus
1 egg white
4 teaspoons caviar
1 cup heavy cream whipped
Bring salted water to a boil.
Add asparagus tips and cook un-
til tender. Refresh tips in ice wa-
ter. Cook asparagus tails in water
until tender. Process in blender
to obtain a puree consistency.
Cool on ice. Strain and add
whipped cream. Whip egg until
it forms a soft peak. With a spoon,
form a finger-shaped dumpling
and poach in water. Drain.
Presentation:
In a chilled soup plate, place
asparagus tips in the plate with
soup around tips with a
dumpling on top. Place caviar on
top of the dumpling.
Serves four.
CAESAR SALAD
DRESSING
Dressing:
The dressing is prepared with
the juice of two lemons, one cup
of parmesan cheese, one teaspoon
of anchovy paste, 1/2 teaspoon
minced garlic, two egg yolks, one
dash of Worcestershire sauce, one
cup olive oil, one tablespoon of Di-
jon mustard, salt and pepper to
taste, boiling water and red wine
vinegar.
The eggs are blended with
lemon juice, anchovy paste and
garlic.
The olive oil is added slowly
while the egg mixture is blended
to form a "mayonnaise base."
Once the base is at the proper
thickness the other ingredients
can be added to the base to finish
the dressing.Serves 20.
Presentation:
On a large chilled plate, one
head of Romaine lettuce is tossed
with dressing and placed on the
plate with a bread stick.
SALMON WITH TOMATO
AND CHIVES
5-5 ounce salmon filets
Coarse sea salt
Black pepper
8 tomatoes, peeled, seeded, and
diced
1/4 cups chopped chives
1 tablespoon roughly chopped
fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive
oil
Preparation:
Heat nonstick pan over medi-
um heat, season salmon with sea
salt and pepper, and place fillets
in pan, skin-side down. Cook
slowly until top offish is the only
portion that looks raw (until it
just begins to turn Color). The bot-
tom will be very crisp. Add toma-
toes and cook until warm. Stir in
chives, parsley, and then vinegar.
Place salmon on platter or in-
dividual plates. Top with tomato
mixture and drizzle with oil.
Serves four. ❑