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 h ) o LL I Toy SHOP OSPITAL fit , z Aro IL 41,w , 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. ❑