PARTY LINE : Leftovers of the Rich and Famous

TV sitcom producer Bob Boyett (“Laverne & Shirley,” “Happy Days,” “Charles in Charge,” “Full House”) had only one demand when he decided to throw a cocktail party for Jim and Kate Lehrer: Make sure there is plenty of food.

“We had lamb, turkey, beef, mussels, caviar, chicken, pasta. We had everything,” says Good Gracious! caterer Pauline Parry. “Although we were catering for only 100, it seemed like we were expecting 1,000.”

The party was to celebrate the publication of two books: Kate Lehrer’s novel, “When They Took Away the Man in the Moon,” and her news anchor husband’s novel, “Blue Hearts.” On the guest list: deal-maker Michael Ovitz, “Full House” comic Bob Saget, Carol Burnett and other Hollywood types. Also, Boyett surprised the Lehrers by arranging for one of their daughters and her children to fly in from England.

Everyone gathered at the clubhouse of the 13 1/2-acre gated Century Woods development; desserts and cappuccinos were served afterward at the Boyett home, located next door.

But Boyett wasn’t through with Parry yet. Because everyone had such a swell time and because he still had guests in town, Boyett wanted more food for an impromptu get-together the next night.

Parry wasn’t fazed: “I looked at him and said, ‘How about leftovers?’ ”

Boyett agreed. The next day, Parry took what remained of the butterflied leg of lamb and turned it into lamb curry; she carved the leftover turkeys; she cooked more mussels, and she served a lot of the other day-old dishes as well.

“There was a lot of food,” says Parry. “We just made sure it was nicely done.”

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These cookies were served with cups of cappuccino at Boyett’s home after the reception. Tasters in The Times Test Kitchen snapped these right up--they’re time-consuming to make, but worth the work. You can make them even fancier and fill them with whipping cream.

GINGER ROLLUPS 1 3/4 cups flour 1 tablespoon ground ginger 1 cup unsalted butter 5 ounces Lyle’s Golden Syrup 1 cup plus 2 tablespoons packed dark-brown sugar 1 lemon, zest and juice

Sift flour and ginger in bowl. Melt butter in small skillet. Add syrup and warm gently. Remove from heat and add sugar, lemon zest and juice. Drop by rounded teaspoons on baking sheet lined with parchment paper, spacing well apart to allow mixture to spread. Bake at 400 degrees 6 to 8 minutes.

Remove from oven and cool until cookies firm up. Lift with spatula and roll loosely around handle of wooden spoon. Cool before removing spoon handle. Makes about 3 1/2 dozen.

Each cookie contains about: 84 calories; 2 mg sodium; 11 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 1 gram protein; 0.02 gram fiber.

Note : Lyle’s Golden Syrup is available at English specialty shops and gourmet grocers.