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Buy I Get I Buy I Get I FREE FREE $2.49 3.3 oz. $1.99 3.6 oz. With this coupon • Expires March 31, 1996 With this coupon • Expires March 31, 1996 ORANGE ROUGHY FLAMBE WITH PINK PEPPERCORN AND PORCINI MUSHROOMS 2 6 ounce orange roughy filets All-purpose flour salt and pepper 2 tablespoons butter 1 small onion, minced 1 tablespoon pink peppercorns, plus more for garnish 2 tablespoons all-purpose flour 1/4 cup Italian parsley 1/4 cup diced porcini mushrooms 2 tablespoons brandy 1/2 cup fish broth Boston lettuce Parmesan cheese - Larry Paul makes FURNITURE NEW. Custom, Restoration, Lacquering, Refinishing of new or old furniture, antiques, office furniture, pianos. T HE DE TROI T J EWIS H NEWS For Free Estimates (8 10) 681-8280 X20 THE MOVADO® MUSEUM® SAPPHIR • 805 E. \I-X.1'LE • ItIRNIINGHAM (lie!. .1 & Hunter) 810 - 647 - 9090 A futuristic interpretation of a legendary design. The scratch-resistant sapphire crystal forms an invisible bond with the black case. Water-resistant to 99 feet, quartz-accurate, fine Swiss craftsmanship. His or hers, available with strap or matching bracelet. Men's furnishings and accessofies 19011 West Ten Mile Road Southfield, Michigan 48075 (810) 358-5540 Mon-Wed. 10-6 Thurs 10-8 Friday 10-3 Harvard Row Mall 21750 West 11 Mile Road • Southfield, MI (Between Southfield and Evergreen) JEWEL— R 352-1080 Y Discover the Difference Hours: Mon.-Sat. "Thursday 9:30 a.m.-6 p.m. 9:30 a.m.-7 p.m. PARKING AND ENTRANCE IN REAR Season the fish with salt and pep- per and rub lightly with flour. Heat the butter in a small skil- let over medium-high heat. Add the onion and saute 1 minute. Add the pep- percorns and then the fish and cook 2 min- utes on each side or un- til lightly browned. Add 1 tablespoon of the pars- ley, followed by the mushrooms. Then, add the brandy and flame the mixture. When the flames die down, add half of the fish broth. Turn the roughy again. Add the remaining stock. Set some lettuce onto 2 indi- vidual serving plates. Remove the fish and mushrooms to the plates, pouring the pan juices over them. Garnish with more pepper- corns. Serve with Parmesan cheese. Yield: 2 servings HERBED LAMB CRC WITH AN OLIVE ANL BALSAMIC VINEGAR SAUCE 1112 pounds lamb chops 2 tablespoons olive oil Salt and pepper 114 cup or less all-purpose flour 112 cup white wine 1/2 cup chopped black olives 1 sprig fresh rosemary, leaves removed, stem discarded, plus more for garnish 3 fresh sage leaves, chopped, plus more for garnish 1 bay leaf 1 clove garlic, minced 1/4 cup Italian (flat- leaf) parsley 1 1/2 cups balsamic vinegar Pound the lamb chops well to flat- ten. Heat olive oil in a large saute pan or skillet over a medium-high flame. Add the lamb to the pan and sprinkle with salt and pep- per. Toss the meat with enough flour to cover the top of the meat and cook about 2 minutes. Turn the lamb chops over and season with salt and pepper. Sprinkle with more flour to cover and con- tinue cooking. Add the wine and the olives, and shake the pan to prevent sticking. Add the herbs and garlic to the pan and then add 1 cup of the vinegar. Transfer the lamb mixture to a smaller saute pan, and continue cooking 1 to 2 min- utes, covered. Stir in the re- maining vinegar and remove the lamb to a serving platter. Re- move and discard the bay leaf. Pour the sauce over all and gar- nish with more fresh herbs. Yield: 4 servings. PORTOBELLO MUSHROOMS WITH GARLIC AND OLIVE OIL 4 medium portobello mushrooms 4 garlic cloves, minced 4 small branches Italian (flat- leaf) parsley, finely chopped 1/4 cup olive oil salt and pepper Preheat the oven to 400 degrees. Clean the mushrooms with a clean cloth (do not wash with water). Remove the stems, leav- ing the cap intact. Dice the stems and add them to a bowl with the garlic, parsley, olive oil, and salt and pepper. Brush the top and underside of each cap, using up all of the mixture. Wrap each iiiushroom in alu- minum foil and bake for 10 to 15 CUISINE page 122