ELIZABETH WHEELER'S TOMATO-DILL SOUP (12 to 16 servings) Whites of 2 large leeks, washed and thinly sliced 2 to 3 tablespoons butter 2 pounds ripe tomatoes, peeled, seeded and chopped 1 pint homemade chicken stock Salt and freshly ground pepper to taste 1 teaspoon sugar Stems from dill and parsley 1/2 pint heavy cream, scalded Fresh dill (tarragon or basil) to taste

Cook leeks with butter over very low heat in a covered pan (avoid aluminum). When tender, add tomatoes, dill and parsley stems, sugar and salt. Cook uncovered until liquid is absorbed. Add chicken stock and simmer 15 minutes. Remove stems. Put the soup through a fine foodmill or puree in blender or food processor. Consistency should be smooth. Add cream and 1 to 2 tablespoons chopped fresh dill leaves. Grind in some pepper and salt to taste. Serve chilled or hot.

Chef's notes: The charm of this soup lies in the use of fresh, ripe tomatoes and herbs (tarragon or basil can be substituted). If soup is to be chilled, be sure stock is not too gelatinous. ELIZABETH WHEELER'S CABBAGE STUFFED WITH PORK AND CHESTNUTS (8 servings) 1 large cabbage, outer leaves removed 1 onion, finely chopped 2 tablespoons butter 1 pound pork sausage, flavored to taste with garlic, mixed spices, oregano, chopped fresh parsley 18 chestnuts, shelled and cooked in stock 3 to 4 ounces bread crumbs (from French bread) soaked in stock or water, squeezed dry 2 eggs Salt and pepper to taste 18 chestnuts, shelled and cooked in stock

Blanch cabbage in boiling water for 10 to 15 minutes. Drain until cool, then gently pull leaves open and separate them. Remove heart, chop and saute in butter with the onion until both are softened but not brown.

Mix chopped cabbage and union, pork and seasonings, bread crumbs, eggs, salt and pepper together to make a stuffing. Fold in chestnuts gently. Place in the center cavity of the cabbage and fold the leaves back around the stuffing. Wrap in cheesecloth firmly. Gather loose ends of cloth into a bunch and tie. Place the cabbage in a heavy pot, such as enamel cast iron. Cover with stock and simmer for 2 to 3 hours.

To serve, place on platter and cut in wedges. Serve the cooking juices in a sauce boat. LESLIE REVSIN'S VELOUTE OF ESCARGOTS (4 servings) 2-ounce chunk of smoked bacon, cut into small dice 4 shallots, peeled and sliced 1 clove garlic peeled, lightly mashed 6 ounces escargots rinsed (set aside 8 to 12 for garnish) 1 small bay leaf 1 cup homemade chicken veloute 1/2 cup heavy cream (avoid ultra-pasteurized) 1/2 cup millk

Slowly render bacon in a heavy pot or deep pan. Add shallots. Cook until shallots are soft and lightly brown. Add garlic. Cook 2 to 3 minutes more. Add escargots and bay leaf and cook very slowly over low heat with other ingredients for 5 minutes.

Add chicken veloute and simmer all together for 25 minutes. Puree until escargots and other solid ingredient have become tiny pieces - not completely smooth. Return to heat and thin to a slight cream-soup consistency with heavy cream and milk, using less or more cream and milk as needed to achieve and desired consistency. Season with salt and white pepper. Lightly saute remaining escargots in butter. Pour soup into bowls, gentle place sauteed escargots atop soup and add a light sprinkling of chopped parsley. LESLIE REVSIN'S ROQUEFORT BEIGNET WITH APPLE PUREE (4 servings) 3 crisp, tart apples, peeled, cored, roughly chopped Mace 8 warm crepes (standard recipe, with no sugar) 6 ounces Roquefort, at room temeperature, roughly mashed with 1 raw egg yolk 1/2 cup fritter batter (standard recipe) Frying oil

Cook apples covered (with 2 to 3 tablespoons water if very crisp) until they begin to soften and throw off some of their liquid. Continue cooking uncovered until tender but not absolutely soft (they should be rough and have body).Season lightly with mace. Refrigerate until the puree is cold.

Divide Roquefort mixture equally between 8 crepes, placing it in the center of each. Fold the edges into the center to form square packets. Press down. Chill 1 hour of freeze 10 minutes to assured packet holding together. Dip each crepe packet into fritter batter and deep fry in hot oil until golden. Serve hot with cold puree and garnish each with a sprig of Italian parsley. LESLIE REVIN'S ESCALOPE OF PORK WITH EGGPLANT EN PAPILLOTE (4 servings) 2 pounds bonelss poke loin (ask butcher for bones and have him cut the meat into 8 equal slices, trim them well and pound as for scallopini - or do so yourself) 4 slices eggplant, sliced 1/2-inch thick) Oil for frying 12 ounces Doux de Montaigne cheese, cut into 8 slices or, if crumbly, divided into eight equal portions 2 shallots, finely diced 1/2 cup dry vermouth 1 cup brown porked stock, made from the bones and flavored with thyme and rosemary Olive oil 4 heart-shaped pieces, cut from vegetable parchment or foil so that each one, when folded in half, is 2 inches larger than a pounded pork esalope

Saute eggplant until lightly brown and cooked through. In the same pan quickly brown the pork escalopes, seasoning each with salt and pepper. Remove before they are cooked through. Deglaze pan with vermouth, add stock and reduce to thick glaze. Let glaze cool in a separate container in refrigerator while assembling the dish.

If using foil, oil it lightly. Place "heart" so that the point is toward you. Taken a pork escalope and place it on the side of the heart to the right of the fold. Cover pork with a slice or portion of cheese, then an eggplant slice, a second cheese slice or portion and top with a second pork escalope. Sprinkle with 1/4 of the shallots and spoon on 1/4 of the glaze. Fold other half of the heart over pork and fold edges together to seal, beginning at the top rounded edge and ending at the point. Repeat to make four packages.

They may be refrigerated for serveral hours, but must come to room temperature before cooking. Bake in a preheated 375-degree oven for 15 to 20 minutes. Serve in the bags.