ent000805-025

7-3^-1-vJ-;^,. 7.'W* ;7777-77 7'7. ?√ß,. ?√ß^:;,v^SS5S^ : y ?√ßy.y I Ls U JVI10 O Hi LJ kjKJlVl LL1 Lilly \J pretty Dl life guard Kathy McCance to pool manager Bill Irete as he vacuums the new "Astro-turf" grass like surface recently installed around the the entire pool area. In addition to enhancing the appearance of the area, the new surface never has to be watered, cut. sprayed or fertilized ?╟÷ just vacuumed! the new "UNI-TURF" surface recently installed on one of the Dl courts. This revolutionary surface is the first to be installed anywhere in the state. It vastly improves the players game by providing an even surface that eliminates bad bounce or skipping. yyy .: ?√ß ?╟≤ I ?√ß as?. ?√ß--:;':,-- Wyiwm mm?½ Hi* READY FOR A TALL COOL ONE? To further serve the needs of its guests, the Dl has built a convenient new service bar poolside. Shown preparing one of the refreshing libations is Ron Redelsperger while lovely cocktail waitress Fanita Thomas sets up her serving tray. Kathy Landry selected her formal gown at the D.I. Distinctive Apparel store. Prominent couturiere Helen Rose designed the empire gown with its flowing chiffon skirt gathered over a pale yellow crepe. The high fitting bodice is daintily beaded in chalk white beads and iridescent yellow sequins. The unusual asy- metrical neckline is bordered in large crystal borealis beads, which are also used to form a raised flower design, accented with a left side clip at the neckline. Shoes also from the dl distinctive apparel ^mip 7is7^' ?√ß..:.;. ?√ß?√ß?√ß?√ß?√ß?√ß antoine salon^t^* jay hodapp, manager inn RECIPE OF FILET OF SOLE WITH WHITE GRAPES (Filets de Sole Veronique) Melt 1 tablespoon butter in shallow frying pan and sprinkle with 1 tablespoon freeze-dried chopped shallots or 1 fresh shallot finely chopped. Add salt and pepper to taste to 6 to 8 filets of sole. Roll and skewer with wooden picks. Arrange in pan. Sprinkle sole with Vz cup white wine and V2 cup water. Bring liquid to boil, cover pan and cook for approximately 10-15 minutes. Remove the fish and arrange on heat proof platter. Take out picks. Cook and reduce liquid to approximately Vz cup. Add Vz cup cream sauce mixed with 1 egg yolk and 2 tablespoons butter. Cook until butter is melted. Simmer 1 cup California seedless white grapes in enough water to cover until heated through and slightly softened, drain and arrange around fish. Fold 2 tablespoons whipped cream in sauce and pour over sole. Brown under broiler flame. Serves 6 - 8. the mcnm