Show "I'm looking for classic fare like I oncejiad '$P$ in Parisi& that's easy to prepare" — Jr DMong aL me nmiinQ garifc under the ddn of the bird infuses mrPHiOHitQ Spring Chicken with ribrant flavor Melody Hays RosweM Ga s SPRING MEALS THAT A te are simply delicious yet relatively easy to prepare are in particular demand when the romance of the Lmui&iv season is in the air To fit the bill I've created a menu of spring ’s delights that is reminiscent of my Aprils in Paris and the flavorful dishes served at its small unpretentious eateries called bistros We begin with a fragrant bowl of steamed t mussels— or moules marinicre— followed by a main course of crispy yet moist roasted chicken that creates a dazzling appearance This time of year many busy home cooks roast a leg of lamb on Sunday and hope that then will be leftovers to savor during the week With that in mind I present Springtime Lamb Salad It's also excellent made with cold beef or pork Complete the meal lemons (taitt with a tan made from au citron) It's the perfect dessert for the season-bef-ore the fruits reach perfection To complete your Gallic table set out a checked fresh-squeez- warm-weath- ed er tablecloth heavy white plates wine glasses a vase of fresh flowers and always a large bottle of water and a good table wine LetUsHearFrombu a question about cooking or entertaining? Lat the answer become part or Simply Defidous Shetta Lukina cannot give personal replies but w try to address your concerns In future articles Sheila at cMcfoiisOjpfltadjhcom Please or writ to: Simply Dattdous PO Box 5099 Grand Central Station New York NY 10163-509-9 Hav ‘ Fnndphomtnphtr Stertn Hart Needham: fool aytia Uarneea Lnchtjka: prep uytiu Dtbrak Donah: mmhomal breakikm Nn Wrlhtta Stank Wash Sheik Limits the amhor of the “llSA CaMxxJt" end ‘Sheila Lthiiu All Ammifhe WorU fmttrat " ami the ctwmhor tf rthe Silrrr Palo Caokhai r The Silver Fakie Goad Tones Cutiboak' and ‘The Ne Basks Cookbook' pure is aooa umim mmazmk |