Wednesday, March 26, 1975
THE MICHIGAN DAILY
EDITOR'S NOTE: Tony Ce-?
The rehearsal continued mu'h
By ROBIN HERGOTT
cere is the co-principal horn of in this manner. At ore lcee Tuna fish, either in the form
the University Symphony Or- ' the Prokofiev "Cssild Svm- of tuna salad or tuna noodle
chestra. This is his story of 'hoy" Rostronovich .a'ed a casserole, has long been a sta-
Rostropovich. load chord to be followed by pie in student meals. However,
a very soft passage in t h e there are other ways to prepare
By TONY CECERE srings and woodwinds. To gct tuna, which are more creative
the effect he told us this story: and exciting, yet which are sim-
To judge the man by his ap- "I lived with Prokofiev i nHs ple to make and equally eco-
pearance is deceiving: he mig't house the last three years of his nomical.
be your art History prof, dres- life. He said about this place Tuna - mushroom crepes are
sed in a pin stripe shirt with a that, that . . ." and he continued one such dish. Best of all, be-
paisley tie loosened at the neck. in Russian. sides adding variety to a meal,
His oval face and black plastic Several sentences ld'er the ir- they provide a delicious way to,
srectacles do nothing to deny terpreter was red with langhter. benefit from the nutrients foundi
this image: yet he is Mstislav The interpreter transl ite,. "Fe in tuna. Tuna is an excellent
Rostropovich, the world's pre- ayvs that this spot is as if the source of protein, Vitamin A,
mier cellist. bedcovers were thrown down Niacin and many minerals.
Rostropovich strode across the and lots of tiny bedbugs scut- Crepes are very thin French
Hill Auditorium stage at t h e ried out in all directions." Ros- pancakes, often rolled aroundI
start of Friday evening's re- trnovich then pantombed the meat, fish, vegetable or sweet
hearsal in a relaxed and jovial bedcover falling off and illus- filling. The technique for mak-
manner. He appeared complete- trated the bedbugs with little ing crepes is relatively simple,
ly at ease, as if he had the circular finger jabs. but the finished product looks;
orchestra at home in his living At the reception for the Stu-. impressive.I
room. The symphony s t o o d dents on Friday evening after To help produce a thin pan-..
quickly to greet him, and wih the rehearsal, Rostropovich cake, it is best to make the
a wave of his big fleshy hand smiled and cavorted like a true batter in advance and refriger-
he signalled us to sit down. Falstaff. He would sing pas ate it until ready to use. Crepe
The sterpreter took his assign- sages of certain pieces and batter should be the consistency;
ed spot near the podium, Ros- greeted most of the women with of a light cream. If the batter
tropovich positioned himself on a "How are you, darlink?" The: -
his conductor's stool and weorchestra feasted on a sophis-
began. "Glinka please," he said. ticated repast of cider and
With a short and direct and d repsts.r
clear upbeat the orchestra dug dThnut.
into the opening chords of Rus- The next morning we rehears-
slan and Ludmilla overture. The ed the Saint-Saens Cello C o n-
fast tempo took us by shock. certo in A minor. Rostrapovich
Rostropovich stopped toe or-: played with complete abandon,I
chestra and a grandfatherly raising his bow high in the ar
frown of disapproval g,,e o 'to take a bold sweeping ,trke
his face. across his cello. At close rangel
"All strings, please, if bow his sound can only be deskb.
is straight you are not work- as virile and immense. is
ing. Bow must be -like set", pianissimos were absoluely hair
and with that he cupped h i s raising.
hands in a "V", indicating that The most gratifying part of
he wanted the strings to draw the entire Rostrooovich exper-
the bow with more pressure. ience for me was the way in
"The brass," he continued, sot- which the University Symphony
to voce, "must be staccatissimo- played. The entire orchestra
very, very short. And brass, was transfixed under his direc-
your sforando accents mst be tion, which exploited every
like-like a BOMB!". We started ounce of our technique for a
against and again, and ea.,h' super-performance. One of the
time a new flaw was sported by great men of music had reach-
the master's discerning eye. ed out and touched us.
under rad art show
By LISA BAYLIS ly in both idea and quality 1
Sunday's opening of the U of Richard Burns' large wood
M Undergrad Art Show offered and fiberglass pieces attract
diversity beyond the scope of the viewer to touch the curvil-
the included works. The view- linear shapes created by his
ers were entertained by th e substantial sculpture which pos-
smooth jazz of Ann Arbor Quin- sesses a satisfying, self-contain-
tet, which provided a bit too ed quality.
much competition for the show Ceramics, soft sculpture, iino;-ACETATE EDS
itself. graphy, drawing, and o t h e r ACT TL E S
various art forms can also be special purchase of
And the occurrence of a slight viewed at this diverse annual these daisy floral bed T
"happening", a dancing psy- School of Art Show, now on spreads. 100% Acetate -
chedelic masked marauder es- exhibit at the new building's machine washable.
corted by two sidekicks, added gallery. Colors gold, rose, or
just the dash of flesh that keeps --ilc
The array of painting c o m- -
prised a similarly influenced, 4
generally contrived group with Doestics Dep
perhaps an unbalanced empha-
sis on color.
But although these works are E RU "
in territory well charted, Thom-
as Harris shows us what can
happen in the best of such work
with his competent and success-
ful oil drawing.
Unlike the apparent general
trend, Andra Birkerts exhibited 00
a fresh, self-reliant approach
through her richly subtle, dark,
Birkerts presents the fine bal-
ance between conceptual atti-
tude and expressionistic form.
One of the most exciting piec-
es was Ann Schuler's wildly col-
ored acrylic. Her intimate and
often humorous vocabulary of
animal images coyly discloses FRI.-SAT.
its intentions on a variety of
levels (see the perfect Betty
Boop bunny). Rounder Record's
Possibly the finest painting
was David Owen's oil "Commit H ighwoods
ted to Memory." Owen has re-
captured something of the 1
strength and grandeur of the g U
High Renaissance masters, here
transformed into contemporary
Photography, unlike the other
various art forms, proved to be
of consistently high quality, in- THIS WEEK'S MEIJ
cluding works by Karen Tac apa--SHOPPING
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Editor, c/o The the place apart"wi
Michigan Daily. -NY.Tiesand
~~ ~--- N.Y. Times en
seems either too thick or too
thin after making the first
crepe, add a small amount of
milk or flour to adjust the
To prepare the crepes, brush
a crepe pan or small skillet with
shortening and heat to smoking
over moderate heat. Then re-
move the pan from the heat and
pour in the amount of batter
specified in the recipe. Tilt the'
pan so that the batter covers
the bottom in a thin film. Re-
turn the pan to the heat for
about 1 minute, untli the crepe
is lightly browned, then turn it
over and cook for another 30
seconds, until it is spotty
brown. When done, remove the
crepe to a plate. Repeat these
steps until the batter is used
up. The crepes may be made
ahead of time and stacked be-
tween paper towels until ready
To fill, place a heaping spoon-
ful of the filling on lower third
of the spotty side of each crepe,
and roll them up. Heat the:
crepes as directed in the recipe
and serve immediately.
To accompany t h e tuna-
mushroom crepes, serve a re-
freshing frozen fruit salad and
easy to make brownies, one of
everyone's favorite desserts.
% cup milk
1 egg, beaten
1 tablespoon cooking oil
% cup all-purpose flour
% teaspoon baking powder
1 jar (2% ounces) whole mush-
1 can (7 ounces) tuna, drained
2 tablespoons diced pimento
% cup mayonnaise or salad
1/2 cups sour cream
2 tablespoons light cream
cup grated cheddar cheese
For crepes, combine milk, egg
and oil in small bowl. Stir in
flour and baking powder, blend-
ing well. Heat an 8-inch skillet
over moderate heat; brush
with shortening. Pour batter, 2
tablespoons at a time, into skil-
let; tilt pan to make a thin 6-
inch round pancake. Brown for
1 minute; turn and brown sec-
ond side. Stack crepes between
paper towels until ready to use.
For filling, combine ingredients.
Spread on crepes and roll. Ar-
range seam side down in bak-
ing dish and top with a mixture 1 cup sugar
of sour and light cream. Sprin- %f cup flour
kle with cheese and bake at pinch or bak
350-degrees for 15 minutes, or cup chopp
until heated through. Serves 4.
FROZEN FRUIT SALAD gether in to
8 ounces Neufchatel cheese In a mixing
1 cup sour cream Add sugar g
% cup sugar tinue beatin
% teaspoon salt chocolate mi
1 17-ounce can apricot halves, Stir in nuts.
drained and halved ed 9" x 9"
1 8% ounce can crushed pine- preheated 3
apple, drained 25 minutes.
1 16-ounce canpitted dark cher- dered sugar
1 cup miniature marshmal- Frosting:
In a large bowl, beat the 1 square uns
cheese until smioth. Blend in 1 tablespoon
-the sour cream, sugar and salt rine
on low speed. Stir in fruit and 1 cup confec
marshmallows. Pour into 6 or 1 teaspoon
8 individuals molds or into a 1 teaspoonc
4 cup mold. Freeze for 8 Melt choco
hours. Serve on lettuce. Remove; ad
BROWNIES cream. Bier
% pound butter or margarine small Bl
2 squares unsweetened choco-
late cream if fro
.2 eggs spreading c
ed nuts (optional)
r and chocolate to-
p of double boiler.
bowl, beat eggs.
gradually, and con-
g. Beat in cooled
xture. Mix in flour.
Pour into a greas-
pan and bake in a
50-degree oven for
Sprinkle with pow-
r or frost while
butter or marga-
late over hot water.
d butter, sugar and
nd in vanilla. Add
tional amount of
sting is not of good
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