The Los Angeles Times from Los Angeles, California • 31

Sngclrj Zimti CUISINE lng as well as cold buffet cookery. Professionals from the Gracing the Table With! Hoppel Poppel BY TOM HOGE AFNmfojtimWrittr i mm warn a IWWI1MII WlHUH liiM KBIIlllilflt ITTHillTriilH I II ADVERTISED PRICES Zl tpi Basically, it consisted of hot sliced potatoes cooked in bouillon, then marinated in champagne and blended with poached mussels, an assortment of herbs and To make it still more costly, the final result is blanketed with sliced truffles and served in a fine crystal bowl. The Germans have a knack with potatoes, from, pancakes to German fried cooked in butter and sprinkled with paprika. One of their best concoctions, in my is a potato omelet which goes under the sprightly name of Hop-pel Poppel. HOPPEL POPPEL .3 medium potatoes 14 cup butter world over come for a week or two to brush up on or improve certain pastry and decorating techniques offered in courses throughout the year.

A two-week course with breakfast and lunch thrown in costs 1,260 francs (about S262X "Of course we accept one or two talented hobbyists, such as the language teacher from Princeton who comes for a week every year," said M. Ponee. you would have to te a restaurateur, caterer, pastry maker or cook with an earnest desire to work the Lenotre way. Pork, Kraut Make Savory Main Dish Quick and savory! PHYLL'S PORK AND KRAUT 4 rib-end pork loin chops, about lib. 2 large celery ribs, chop ped Medium onion, chopped 8-oz.

can sauerkraut, un- drained 12 tsp. sugar 14 tsp. brown seasoning sauce mixed with 14 cup water Salt and pepper to taste 12 tsp. caraway seed, if desired Trim fat from, around cnPs- Heat a little of th?" cut-off fat in a 10-in. skillet until there is a good film of remove fat.

scraps. Add chops and brown rapidly. Add remaining ingredients, going easy on the salt. Let bubble gently, covered, until chops are tender and Qr no uid garnished with cherry tomatoes and-or minced parsley. Makes 2 large servings.

THESE SPECIAL 1 H0URS 1 'MM I In the 17th century, it kept the Irish going, and al-ter World War II it helped stave off famine in devastated Germany. But it took years for the upper classes in the Western world to accept the graceless potato on their dinner tables. By itself, the potato possesses little glamor, but it is probably the most important vegetable on earth and today serves as the main source of nourishment in many lands. The Spaniards discovered the potato in the 16th cen-, tury during their conquest of the Inca empire in Peru and introduced the tuber to Europe. For more than a century, the potato was grown mainly in flower gardens in England and on the continent.

But by the end of the 17th century the im-proverished Irish had realized the nutritional value of the potato and made it their main crop. Irish immigrants brought the potato to America with them; hence its, oldtime name, the Irish spud. The potato made its debut in high society in the 18th century, when Louis XVI and Marie Antoinette of France began' serving the robust vegetable at their royal court banquets. That did it Soon famous chefs of France and Germany were outdoing themselves with dishes like Pommes 'Marguerite or Snow Potatoes, with Sour cream. By the late 1800s the potato had reached its epicurean peak in France with the creation of the Francillon Salad which became the rage of Paris.

GOOD IN OUR NEW SANTA Sale Days November 7-8-9-10 SHAKX PORTION TENDER, JUICY TURKEY C0N0MICAI AND GOOD mmim BEEF BLADE CUT CHUCK STEAK MARINATE FOR BBQ IS WATER 7 TOE-LB. SIZE LB. SIZE (2) RATH DEEP SMOKIO SLAB DACOfJ ZIPPE HEAT I EAT RED OR GREEN CHILI BUEllilTQS POLISH OR SMOKED WILSON'S SMOKED SAUSAGE Continued from First Page receptions for President Valery Giscard d'Estaing and other government officials. He credits the phenomenal growth of his million-a-year business to, his devotion to quality. "My philosophy has always1 been quality before profit," he boasts.

But his profits are well guarded by relatives who occupy key Positions at all Lenotre 'traiteurs." Lenotre, who started out as a modest patissier in his native Normandy, has a special place in his heart for talent. And he is quick to recruit budding patis-siers from his school, L'ecole Lenotre, which is within gaze of his watchful eye at the factory across the street "We pick the best from the lot and put them to work as apprentices," said Monsieur M. G. Ponee, the director of the school. Be ginners from 17 years of age are jun inrougn an in.

icnaiYc juui-ween course (or longer) in pastry mak decorating, con fection and ice cream mak- Ham Adds Color, Nutrition to Salads Adding diced or cubed ham to salads boosts their nutritive value and contri butes to an appealing ap pearance. The addition of chilled cubes or pieces of ham makes super salads out of cabbage, potato and Waldorf salads. Bread Freezing Tip Instead of wrapping whole loaves of bread for Awj-s MHlrA nnAlAfTA0 Af two to eight slices, depend ing on family size. It will be easier to defrost while the rest of the loaf stays fresh. Armour Star Very Best Fresh Pork TOP ROUND ROAST BONELESS BUFFET STYLE WASTE FREE BLOCK TOP SIIRLOIN By the Piece Cut Free All orders cut; wrapped and sharp frozen to your exact REE Of CHARGE FRONTQUARTER OF BEEF Custom.

CQ Fed Steer Beef HINDQUARTER Of BEEF QQc Custom It Fed Steer Beef BEEF ROUND PLUS CROSS CHUCK USDA CHOICE BEEF llJr 3798 S. BRISTOL AVE. Bristol Town Country ONE BLOCK NORTH OF SOUTH COAST PLAZA "Just adjacent to the Treasury" tLWItn LUI TUAA 139 MEDIUM SIZE lO'j-OZ. JAR FRESH CHOICE SQUARE SHOULDER CUT AMD ROAST 13 cup diced onion 1 cup diced ham 6 eggs 2 tbsp. cognac 1 tsp.

salt 18 tsp. pepper Dash Worcestershire 1 tbsp. chopped parsley 12 cup grated Swiss; cheese Peel and cube potatoes. Melt butter in an 11-in. frying pan.

Add potatoes and onions and saute till potatoes are light brown, stirring occasionally. Add ham and saute a few minutes more. Beat eggs with cognac, 'salt, pepper and Worcestershire, and pour over potatoes and ham. Sprinkle with parsley and reduce heat With a spatula, lift cooked egg mixture from the edges of pan so that the liquid part can run down and cook. When omelet is nearly set, sprinkle with grated cheese and place under broiler till cheese melts.

Cut into wedges. Serves 4. ANA STORE ONLY: SLICED BOLOGNA Bar Very Finest i 1 7n IX) VEAL STEAK USDA CHOICE FRESH VEAL RIB STEAK Super Trimmed Super Value 129 1 lb OYSTEItS WW. I ISViOZ. PKG.

FRESH ivtd pOlOGfjij PEHCATESSE EtlOZEH FQI MMD JUICE F10W0A PURt 100 PIRCIHT u-oi. CAM HASH BKOUU YWWERSONALIZED OLD 7 FA SHI ONIONED BUTCHER -rWifJW' 4 sl Center PS rfA- 'V 4: i PORK LOIN Vf Full Half sp? CeChops Free 89 I FULL LOIN HALF I09 VEAL KIDNEY Fresh Veal- EA. '11. SLICED CINO'S FAMOUS CHEESE PIZZA 03' 31 r.M- SSI mm cm. MM.

CAMPBELL'S HEAITY VEGETABLE SOUP I0VVOZ. CAN biscuits 751 nntADITA 0L' VIRGINIA Tender Juicy mums "kg!" u. BUTTCRMIUC, SVKIT MILK "UMIAK UK Kllf. SllLfD OSCAR HAYEn MB. SARAH err.mjD hHf iUuoHT JACK FIRESIDE CRISP SALTIHE CRACKERS M-OZ.

PKG. MUlTT-PACIl MUO0U5 HiVORFUl VAWETIW STOUFfSn SIPS Pisuna Bvr COLGCHA 69 WI4W "lEHEns 90S TUB OISCBITS A3 SUPERIO'S MACAROIII DiriflERS CHEESE CHIU 7-OZ. TEXSUN PWK GRAPEFRUIT JUICE 4t-0Z. CAN nui ALL PURPOSE COLD MEDAL FLOUR S-ll. BAG SMUCKIR1 FAMOUS GRAPE ELLY 32 0Z.JAR IS49 $29 149 1 lb v- HALF GALLON 94 PR00F BEEFEATER'S DRY GUI NAIF GALLON 80-PROOF ROYAL OCCASION V0DSCA HALF-GALLON 86.8 PROOF SCOTCH JOHNNY WALKER RED.

FIFTH 6 GREAT FLAVORS PAUL MASS0N WINES All our Beef is USDA Government Inspected and unconditionally GUARANTIED. 1 lb 1 $915 Center Meat Co. unconditionally guarantee every ounce of meat sold to your' satisfaction or your money will be cheerfully refunded. INTRODUCTORY FREEZER OFFER SIDE of BEEF 0 FANCY NORTHWEST RED OR GOLDEN cn mm USDA Government Inspected Hand Picked Custom Fed Steer Wt. 325 to 360 lbs.

GARDEN FRESH. TENDER uakuln rKH, TENDER t. BROCCOLI 2v MEDIUM OR JUMBO RED YAMS Steaks OQc Nv "All beef sold roast hanging weight" d. asm? Zjld U.I ftar 7 1 An I MILD BROWN SPANISH SIDE of BEEF Plus Cross Chuck onions 2i USDA CHOICE BEEF lb.