Polish summer party dinner for 4

herbed tomato salad / salatka pomidorowa z ziolami

fresh asparagus omelette / omlet ze swierzych szparagow

flounder with cauliflower / fladra z kalafiorem

hot buttered rolls / gorace buleczki z maslem

madeleines / babeczki w fartuszkach papierowych

Make use of two of summer`s finest vegetables, asparagus and cauliflower. The delicate tastes of these vegetables enhance the flavour of flounder. Round out the repast with a salad of vine-ripened tomatoes and crusty rolls, then finish off with madeleines for a light , unforgettable meal.

HERBED TOMATO SALAD

salatka pomidorowa z ziolami

4 ripe tomatoes

salt and pepper to taste

1 tablespoon chopped parsley

1 tablespoon fresh dill

3 tablespoons finely chopped chives

1/4 cup freshly squeezed lemon juice

1/2 cup olive ooil

Cut the tomatoes into thick slices. Combine the remaining ingredients in a bottle, shake well, and pour over the tomato slices. Allow salad to marinate in the fridge for an hour before serving.

 

FRESH ASPARAGUS OMELETTE

omlet ze swierzych szparagow

1 pound slender asparagus spears

6 eggs beaten

2 tablespoons milk

salt to taste

2 tablespoons butter

use only the tender tips of the fresh asparagus ( save stalks for soup). Slice into 1/2-inch pieces. Simmer for about 6 minutes in 1/2 cup water. Remove and drain. Beat the eggs with milk. Salt to taste. Melt butter in a very large skillet or omelette pan. Pour the egg mixture onto the butter and cook over low heat until the edges of the omelette begin to set. With a spatula, carefully bring the cooked portions at the edges toward the center, so the uncooked portions will flow to the bottom and set. Place the cooked asparagus spears, on half the omelette, fold, and slide onto a heated platter. Cut into wedges and serve.

FLOUNDER WITH CAULIFLOWER

fladra z kalafiorem

1 cup sliced mushrooms

2 tablespoons butter

1  1/2 pounds flounder fillets

2/3 cup boiling water

3 tablespoons flour

3 tablespoons butter

1 cuf half-and-half

salt to taste

2 cups cooked cauliflower

1/2 teaspoon paprika

1 tablespoon chopped parsley

Saute the mushrooms slices in the butter. Place the fillets over the mushrooms, pour the boiling water over all, cover, and simmer for 15 minutes or until the fish begins to flake. Make a roux of the flour and butter, then gradually stir in the half-and-half. Salt to taste. Remove fillets to a warmed platter, then add roux to the mushrooms and broth. Mix well. Arrange the heated cau;iflower around the fillets. Spoon the sauce over all. Dust with the paprika, and garnish with parsley. Serve hot.

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Besides being decorative garnish, parsley is a surprisingly rich source of vitamins A and C, calcium, niacin, riboflavin, and thiamin. Some afflicted herbalists are convinced that parsley tempers the pain of arthritis.

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MADELEINES

babeczki w fartuszkach papierowych

1  1/2 cups butter

4 eggs beaten

1 cup sugar

2 teaspoons grated orange rind

1 teaspoon vanilla

1  1/2 cups sifted flour

confectioners sugar

Clarify the butter by slowly melting it. Let stand (away from heat) until the clear liquid rises to the top and the solids settle to the bottom. Use a little of the clarified butter to grease the madeleine mold. Then lightly flour the mold.

In the top of double deck pot combine the eggs, sugar and orange rind. Cook over simmering water; beating until thick - about 5 minutes. Remove from heat. Add the vanilla and gradually stir in the flour. Finally pour in 3/4 cup of the clarified butter. (Use the remaining clarified butter to grease the mold for later batches.) Mix well, then pour into the molds, filling each only half full. Bake at 350F for 15 to 20 minutes. Cool, carefully loosen the madeleines from the molds and place on racks to cool completly. Wash, dry, grease and dust molds with flour before each use.