Far left, top row: A large cat perfumerie

keeps watch over the dining room table.

Middle, top row: A large silver epergne,

purchased 25 years ago in London, is

filled with roses on top and sugar cookies

and biscotti on it's lower tier. A punch

bowl filled with ice is perfect for chilling

sparkling cider.

,

'V

Ih

•

Chunky chicken salad with
walnuts and grapes, asparagus
vinaigrette, mini pecan rolls
and orange scones are includ-
ed in the brunch menu.

Marla Lewis and
Josh Papo -

At.

■ ta

• „

i•

.

•

t•

fumerie" — a multilevel perfume
display the Chernoffs purchased one
year at a Bergdorf sale.
The menu included individual
egg souffles, Scottish smoked
salmon with capers, chunky chicken
salad with walnuts and grapes,
asparagus, angel hair kugel with
fresh strawberries, fresh fruits, mini-
pecan rolls and orange scones.
Last year Bessie was honored at
her 100th birthday fete at Tribute
restaurant in Farmington Hills. "We
produced a movie for her," said
Louis. "It was divided into chapters
one, two and three. We ended the
film with `... to be continued.' This
year's party was the continuation of
last year's. Next year we'll mark her
birthday with yet another party."
"After all," added Betty, "each
year is a milestone, right?"

RECIPES:

Individual Egg Souffles

12 slices very soft white or

whole wheat bread (if crusts are thick, remove

them first)

4Tbsp. butter or margarine

2 cups chopped onions

12 ounces mushrooms,

sliced

*1;

2 red bell peppers, chopped

1 10-ounce package frozen chopped spinach

6 cups shredded cheese (any type or combina-

tion - Muenster, Brie, Cheddar, Havarti, Colby,

Swiss are all good choices)

12 eggs

4 cups (1 quart) milk or half-and-half

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground cayenne pepper

1/2 tsp. ground nutmeg

Recipes on page 12

JN PLATINUM • SEPTENIBER 200-I • 11