TO-DAY'S DINNER.

Dominion, Volume 2, Issue 466, 26 March 1909, Page 3

TO-DAY'S DINNER.

fSricnLLT Written fob The Dominion.] ■ • FRIDAY. Fillets of Sole ala Normande. Mashed Potatoes. Cauliflower." Baroness Pudding. FILLETS OF A SOLE A LA NORMANDE. Take the fillets from the sole, trim' and bat them out with a knife which is occasionally dipped in cold water, and season with a little salt, pepper, and lemon juice; place them in a buttered saute pan, and put half a gill of cold water and the juice of half a lemon in the pail, cover with a buttered paper, and cook in a moderate oven from 12 to 15 minutes. Take the bones and trimmings from the fish, chop up and put into a stewpan with one .or two sliced onions, a bunch of herbs, six or; eight peppercorns, a pinch of salt, the liquor and beards from the oysters, and cover with cold water, bring to the boil; and cook for 15 to 20 i minutes. Put 2oz. of butter and 2oz. of flour into a stewpan, fry them together without discolouring, then mix with three-quarters of a pint of the fish stock and the liquor from the fillets, stir together until it boils, thon add (if liked) a 'ittle cream. Dish •up the fillets on a hot dish, pour the sauce over. Garnish the centre with the oysters, blanched and bearded. /