Chicken with apples and cream is a classic preparation. Seppi's personal version calls for the apples to be cooked separately so that both chicken and apples maintain perfect texture. Breast of Chicken 1 cup chicken stock 1/4 cup heavy cream Kosher salt Freshly ground black pepper Lemon juice 5 tablespoons lightly salted butter 3 tablespoons imported green-peppercorn Dijon mustard 2 egg yolks 3 tablespoons finely chopped fresh mixed herbs (lemon thyme, parsley, chervil, chives, etc.) 2 whole boneless chicken breasts, skin removed, split All-purpose flour Fresh bread crumbs 3 tablespoons clarified butter

Place the chicken stock in a small saucepan. Cook until reduced to about 2 tablespoons. Stir in the cream and salt and pepper to taste. Add a drop of lemon juice. Whisk in 4 tablespoons butter in chunks. Keep warm.

In a small bowl, blend the mustard and egg yolks. Stir in the herbs.

Season the chicken pieces on both sides with salt and pepper. Dip them in flour to coat lightly; shake off the excess. Brush with the mustard mixture. Then coat very well with the bread crumbs.

Heat the clarified butter in a 10-inch skillet. When hot, add 1 tablespoon lightly salted butter and the coated chicken. Cook for about 4 minutes or until nicely browned. Turn and cook 3 minutes on the other side.

Let rest for 5 minutes before slicing. Cut each piece on the diagonal into four slices. Place some sauce on each of four serving plates. Fan the chicken slices over the sauce on one side of the plate and the Glazed Apples (recipe follows) on the other side. Glazed Apples: 2 large firm apples 4 teaspoons, approximately, softened lightly salted butter 4 teaspoons, approximately, sugar

Preheat the broiler.

Peel the apples, halve them and remove the cores. Cut each half crosswise into 1/8-inch-thick slices. Keep them in the apple shape.

Butter an ovenproof dish large enough to hold the halves. Place each half on the dish, flat side down. Hold your hands on either side of one half and shift the slices by moving one hand toward you and one away from you so the slices are on the slant. Repeat with other halves.

Spread about 1 teaspoon softened butter across the top of each half; then sprinkle with about 1 teaspoon sugar.

Place under the broiler until the apples are soft and brown, about 5 minutes. From "The Four Seasons" Cookbook BEURRE BLANC (Foamy White Butter Sauce) (2 or 4 servings depending on how the sauce is to be used)

This is a delicate sauce to accompany poached fish and shellfish, asparagus, artichokes, leeks, lambs' or calves' brains . . . in fact, most foods cooked in water or a court-bouillon . 3 tablespoons white-wine vinegar 5 tablespoons dry white wine 1 teaspoon chopped shallot 1 tablespoon creme fraiche (or substitute heavy cream) 5 tablespoons cold butter, cut into tiny pieces Coarse salt Freshly ground white pepper

Place the vinegar, white wine and chopped shallot in a small heavy saucepan. Over medium heat, reduce the liquid to 2 tablespoons. Add the creme fraiche , and as soon as it comes to a boil, reduce the heat to as low as possible. Then whisk in the butter, a little at a time. When the butter is incorporated, add a dash of salt and freshly ground pepper, and pour the sauce through a fine sieve into a hot sauceboat.

In principle, beurre blanc should be used as soon as it has been prepared. However, if you are obligated to prepare the sauce in advance, you can reheat it very gently while beating continuously with a wire whisk. From "Roger Verge's Cuisine of the South of France" POTATO AND CHEESE CURRY (American) (4 servings)

It is possible to use bean curd (tofu) in place of the cheese. 1/3 cup butter or margarine 8 ounces farmer cheese or fresh mozzarella, cut into 1-inch cubes 1 large onion, finely chopped (1 cup) 1 clove garlic, finely chopped 1 teaspoon salt 1 teaspoon ground ginger 1 large tomato, peeled and chopped 2 large potatoes, peeled and diced 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 teaspoon ground coriander

Heat the butter in a large heavy skillet and saute the cheese quickly to brown. Remove and drain on paper towels. In the butter remaining in skillet saute the onion until tender but not browned. Add garlic and cook 1 minute. Sprinkle with salt and ginger and add tomato. Add 2 cups water and bring to a boil. Add potatoes, turmeric, cumin, chili powder, and coriander. Bring to a boil, cover, and simmer until potatoes are tender, about 20 minutes. Add cheese and serve over hot cooked rice, if you wish. From Jean Hewitt's "International Meatless Cookbook" MARINATED AND BROILED BLUEFISH WITH ORANGES AND MINT (6 servings) Marinade: 1 bay leaf 1 teaspoon finely minced, fresh thyme or 1/2 teaspoon dried 1/2 cup mild vinegar 1/4 cup cold water 2 large bluefish fillets, about 1 1/2 pounds each

Bring all marinade ingredients to a boil. Allow to cool. Place fish in a flat dish or platter with sides (not made of metal) and marinate for 30 minutes, turning once. Drain and wipe dry and proceed with recipe. The Fish: 3 tablespoons butter, melted 3/4 cup orange juice 1 tablespoon grated orange rind 1/2-inch piece peeled and minced, fresh ginger root 1/2 teaspoon black pepper 2 small, whole oranges, cut into slices 2 medium red onions, cut into slices 1 tablespoon mild honey 2 tablespoons minced, fresh mint

Lay the fish in an oven-to-table broiling pan large enough to accommodate them in one layer. Melt the butter and add the orange juice, rind, ginger and pepper and pour this sauce over the fish. Place slices of orange on top of the fish and top the slices of orange with overlapping slices of red onion. Dribble honey evenly over the onions.

Broil for 10 to 12 minutes, according to the thickness of the fish, 3 inches from source of heat. Baste several times during broiling. If there is not enough basting sauce after 5 minutes, add some boiled water to the bottom of the pan and continue basting. Serve hot, sprinkled with chopped mint. From "The Fish-Lovers' Cookbook" GINGER PORK SAUTE (Butaniku Shoga-yaki) (4 servings) 8 large fresh shiitake mushrooms, wiped and trimmed Oil 4 pork loin cutlets, 1/4 inch thick 2 tablespoons sake 1 tablespoon mirin 1 tablespoon dark soy sauce 1 tablespoon fresh ginger juice

To prepare: Cut mushrooms at a slight angle into 1/3-inch slices.

To cook and serve: Heat a scant amount of oil in a frying pan and fry pork cutlets over high heat until lightly browned on one side. Turn heat to low and cook, uncovered, about 2 minutes. Turn, and cook other side the same way until done. Remove from pan and keep warm.

Pour all but 2 tablespoons of fat from the pan, and while the skillet is still hot mix in the sake, mirin , dark soy sauce and ginger juice. Stir over medium heat for 2 minutes to deglaze, then add the mushroom slices. Cook, stirring, 1 minute.

Quickly slice each cutlet crosswise into 1-inch widths and arrange on individual plates (1 cutlet per serving). If not using chopsticks, the slicing is unnecessary. Spoon sauce and mushrooms over meat and serve immediately.

VARIATIONS: Use very thinly sliced lean pork or cutlets thicker than 1/4 inch, but adjust cooking time and quantity of sauce. The basic recipe may also be applied to beef and to chicken. From "Japanese Cooking"