TO-DAY'S DINNER.
PRACTICAL SUGGESTIONS BY AN . EXPERT. (Specially written for Tns Dominion.] THURSDAY. Fish Soufflee. Mutton Cutlets. Soubise Sauce. ' Potatoes. Mashed Turnips. • Stewed Peaches. • Rice Shape. PISH SOUFFLEE. One and a, half oz. butter, lioz. flour, iioz. dried fish, J pint. .milk (nearly), yolks of 2 eggs, whites of 3 eggs, 1 teaspoonful anchovy sauce, pepper, salt,, and cayenne. Break the.fish .up small, melt the butter in a stewpan. Stir in* ' the flour.' Add the milk tad*, stir until it boils. Boil for three minutes. Remove from the fire, and when it has\eooled'a little beat in the yolks of the eggs. Add fish and seaBoning.. Beat tho .whites of e?KB to a stiff froth, and add them lightly.to. the othor ingredients. Pour: into,a buttered soulrlee tin with , a buttered' paper tied round it. lut another buttered paper over the top, and cook in a quick oven for about half an hour. Serve at once. FOR TO-MORROW. / Soles,, anchovy sauce, lemon, i dozen eggs, ourry powder, apple, onion, marmalade, ilb. met. . .
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Dominion, Volume 2, Issue 340, 29 October 1908, Page 3
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170TO-DAY'S DINNER. Dominion, Volume 2, Issue 340, 29 October 1908, Page 3
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