Polish Summer Luncheon for 4

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frosty artichoke salad / salatka z zielonych artyczokow z majonezem

flybanes / muchomory

marinated veal / cielecina marynowana

potato round bread / okragly chleb kartoflany

chilled blueberry soup / chlodnik borowkowy

There`s nothing more refreshing in July than chilled dejeuner. These frosty delectables will cajole even the most jaded of appetites. be sure to try the Flybanes, an ingenious piece of epicurean camouflage that uses hard-cooked eggs for the stems and tomato halves for the tops of "mushrooms."

FROSTY ARTICHOKE SALAD

salatka z zielonych artyczkow z majonezem

4 fresh antichokes

boiling water to cover artichokes

juice of 1 lemon

2 tablespoons sugar

salt to taste

Remove the coarse bottom leaves and trim the stems of the artichokes. Immerse the green artichokes in boiling water. Add the remaining ingredients and cook for 40 to 45 minutes. Remove the artichokes, stand upside down to drain, then chill thoroughly. Garnish with mayonnaise.

FLYBANES

muchomory

4 hard cooked eggs

2 tomatoes, halved lengthwise

salt to taste

mayonnaise

fresh greens

Chill and shell the eggs. Slice a little off each end. Stand tthe eggs upright to resemble mushroom stems. Place a tomato half over each egg as a mushroom cap. Serve on a bed of lettuce greens and garnish with mayonnaise.

MARINATED VEAL

cielecina marynowana

2 pounds veal rump, boned

2 cups milk

Soak veal in milk overnight. Remove meat, whipe with a damp cloth (give milk to your pet - he`ll love you for it :) ), and cover with the marinade.

MARINADE:

1  1/2  cups water

1/2 cup cider vinegar

2 whole cloves

6 peppercorns

1 bay leaf

Combine these five ingredients. Boil for 5 minutes. Pour over the veal to cover entirely. Refrigerate for 3 days to allow flavours to blend. Then add 2 sliced carrots, 2 sliced onions, and 1 sliced leek to the marinade, roll up the veal, tie with a string, and simmer for 1  1/2 hours over medium heat, stirring occasionally. Remove the meat from the marinade, chill thoroughly, and serve cut into very thin slices.

POTATO ROUND BREAD

okragly chleb kartoflany

1/2 cup milk

1/2 cup mashed potatoes

3 tablespoons sugar

2 tablespoons butter

3 cups flour

1 egg, beaten

1 packet dry yeast

4 tablespoons warm water

salt to taste

1 tablespoon flour, about

Scald the milk, then add the potatoes, sugar and butter. When cooled, add half the flour and the egg. Dissolve the yeast in the water and combine with the potato mixture and salt. Cover with a cloth and set in a warm place for about 1  1/2 hours.

Add the rest of the flour, or enough to form a stiff dough. Knead for about 10 minutes and set in greased bowl. Cover; let to rise until doubled sized. Punch down. Shape into a round loaf. Cover and let rise until double again. Slice an X on top of the bread and sift a few grains of flour over the loaf. Bake at 350F for about 45 minutes.

CHILLED BLUEBERRY SOUP

chlodnik borowkowy

1 pint fresh blueberries

2 cups water

2 teaspoons cooked rice or uncooked fast-cooking rice

1/4 teaspoon cinnamon

dash of ground cloves

1/4 cup sugar

1/2 cup sour cream for garnish

Combine all ingredients except the sour cream and simmer over medium heat for about 10 minutes. Swirl mixture in blender until smooth, then chill. Serve in frosted sherbet glasses, garnished with sour cream.