OFFERS EXPIRE
2/14197
Louis Sherry
ERICAN
BULK
FOOD
SINAI FIRE
Distributors Of Gourmet and Fancy Foods
CANDY
6698 ORCHARD LAKE RD. In the West Bloomfield Plaza
810-737-1610
$199
SUN.&00a.rn.-9.COpfn. • MONAHURS.7:30e.m.-1000pm.
•1121.44T.7:30a.m-11:00p.m.
VALENTINE'S DAY
FRIDAY, FEBRUARY 14
CALIFORNIA ASHLOCK
IMMO
EY'S
PITTED PRUNES
$1139
•
lb.
Reg. 2.99 Lb. L T A
Limit 2 Lbs. `41,
Empire
All White Mea . Oven Ready
with Sweet & Sour Sauce
Just Bake One Hour
TURKEY ROAST
lb. t/
2-lbs. ®
Reg. $1.99 Lb. Limit 2 Lbs.
Reg. $9.99, Pkg., Limit 2
Streit's
BLANCHED • SALT • NO SALT
SOUP MIX
FRESH ROASTED
PEANUTS
In 5-6 oz. cell tubes
Lima Bean • Minestrone • Vegetable • Split Pea
$129 lb.
Reg. $1.79 Lb. Limit 2 Lbs.
3Pkgs.
Reg. $ 1.99 Limit 2 Lbs.
$2
Reg. 99C Limit 6 Pkgs.
CHOCOLATE COVERED
BRIDGE MIX
$ 49
lb.
Reg. $3.49 Lb. Limit 2 Lbs.
Pint
Reg. $2.89 pt. Limit 2 Pints
celebrate!
Restaurants
dining
dancing
entertainment
Hotels / Catering
weddings
bar/bat mitzvahs
THE DETROIT JEWISH NEWS
showers
124
confirmations
engagements
anniversaries
births
graduations
reunions
And so much more
ITALIAN page 122
IS COMING FEBRUARY 14
cel-e-brate (ser- e -brat') 1. A colorful, festive,
fun, useful and comprehensive special supplement to
The Jewish News. 2. A potpourri of ideas to make a
. family event meaningful and memorable. 3. Pull-out-
and-save format. 4. Glossy cover and premium stock.
In a small saucepan over high FILETS OF SOLE
heat, bring the vegetable stock to `CASANOVA'
a simmer. Reduce the heat to low
4 filets of sole (ready to be
and keep the liquid hot.
cooked)
In a heavy medium saucepan 1 glass dry white wine
over medium-low heat, heat the 114 cup vegetable stock
olive oil and saute the onion, stir- 1 finely chopped onion
ring frequently, until it is translu- For the beurre meuniere:
1/8 cup butter
cent, about 8 minutes.
1/8 cup flour
To the onion, add the rice and 114
cup milk cream
stir until a white spot appears in 3 egg yolks
the center of the grains, about 1
minute. Add 3/4 cup of the stock, Saute the filets in the wine with
the chopped onion. When the
alcohol is evaporated, add the
vegetable stock and complete
the cooking of the filets (ap-
proximately 10 minutes). Then
dry them up and set the sauce
aside.
Prepare separately the beurre
meuniere: Work the flour and the
butter with a spatula until a
smooth mixture is obtained.
adjust the heat to simmer if need- Then add the sauce of the sole
ed, so that liquid bubbles and is filets, the milk cream. Put on the
absorbed slowly.
heat and bring to a simmer stir-
Stir until the liquid is absorbed. ring constantly. After approxi-
Continue cooking, adding the liq- mately 10 minutes, add the egg
uid 3/4 cup at a time and stirring yolks and butter. The
almost constancy, until the rice
starts to soften, about 10 minutes.
Add the artichoke hearts and
continue cooking, adding the liq-
uid 1/2 cup at a time stirring al-
most constantly, until the
rice is tender but slight-
ly firm in the center
and the mixture is
creamy, about 10
minutes longer.
Add the Parmesan
cheese, sliced basil and salt
and pepper to taste. Stir to mix
well.
sauce must not boil.
To serve, spoon into serving
Put the filets in saucepan
bowl or onto plates. Garnish with spread with a layer of sauce and
the basil.
a bit of Parmesan cheese. Gar-
Serves 6.
nish with a Rice Pilaf.
Taste Of Seafood
From The South
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
T
he city of Savannah is rich
in history and tradition.
Not only have the city's
oldest homes and its colo-
nial synagogue, Temple Mickve
Israel built in 1776, been pre-
served, but many of its restau-
rants are also historic landmarks.
The Riverhouse Seafood
Restaurant is an example. This
historic waterfront restaurant is
a restored cotton warehouse. The
structure was built in 1860, ac-
cording to chef and owner, Frank
E. Harris Jr. Located on Savan-
nah's Historic River Street,
where the street is paved with
original cobblestones brought
over from England, the restau-
rant overlooks Savannah's busy
•
Phyllis Steinberg is a food writer
in Florida.
port where patrons can watch the
ships as they dine.
The Riverhouse is a seafood
restaurant and offers 10 to 20 dif-
ferent kinds of fish. Approxi-
mately four years ago, Mr. Harris
said he opened a bakery which
serves restaurant patrons and
ships over 25,000 pies yearly in
a thriving mail order business.
Mr. Harris's pecan pie is deli-
cious, but I couldn't get that
recipe from him.
The restaurant serves 1,000 to
1,500 pounds of fish a week and
the chef said he personally filets
all of the fish.
Following are some recipes
from Chef Harris for you to try at
home that can be made in accor-
dance with the Jewish dietary
laws: