TO-DAY'S DINNER.

Dominion, Volume 3, Issue 682, 6 December 1909, Page 3

TO-DAY'S DINNER.

,> J (Specially written for Tns Douimoh.) MONDAY. ( . lamb Cutlets, with' Puree of Peas. Potatoes. • ' , Cherry Tart.' LAMB CUTLETS WITH PUEEE OP PEAS. t Tote some nice cutlets, trim them neatly, egg and breadcrumb them, and fry a nice brown. Make a potato border, and fry a , ■ crouton of bread. Dish the cutlets on the border standing up against the crouton of bread. Put some puree of peas in a bag , wwh a rosepipe, and force the puree 'between the cutlets, and put a! rose on the top. Pour sauce piquant rounds the base. •• Frie'd Crouton.—A piece of bread cut cylinder shape, about two.' inches in diameter and four 'or five inches long, and fried a ,nice brown. Puree of Peas.—Fresh peas, boiled very soft, then rubbed through a sieve. .To about jib. when rubbed through add $oz. butter,'l tablespoonf ul_ of cream,, 1 tablespoonful of' flour; \ pnt.all in a pun,'.cook about ten minutes, and nse'.'j" < ■ Sauce Piquant.—Half-ounce, flour, Joss, butter, J-pint good brown stock,' 1 dessertspoonful Harvey eauce, 1 tablespoonful Worcester 1 eanoe,' 1 tablespoonfnl vinegar, salt, 1 and cayenne. Fry the butter and flour a nice brown, then,add the stock, bring to the boil; boil . two or three minutes, and add sauce. ■ ■ ■ 'FOE TO-MOBROW. One shoulder of mutton, & sheep's kidneys, ilb. bacon, herbs, breadcrumbs, jelly, bananas. ' , ,