TO-DAY'S DINNER.
(Specially written for The Dominion".) FRIDAY. 1 Filleted soles with Italian sauce. Potatoes. Cauliflower, Jlacaroni chscse. FILLETED SOLES WITH ITALIAN SAUCE. Three solos, salt, poppsr, and grated nutmeg to taste, egg and breadcrumbs, butter, the juice 01 one lemon. Skin and carefully wash the solos, separate the moat from the bone, and roll each fillet into tlni form of a pyramid. Brush them over with egg, sprinkle with breadcrumbs and seasoning, and put them in a baking dish. Place small pieces of butter over the whole, and bako for half ah hour. "\Vhen they are uearly I done, squeeze the juice, of a lemon over 1 them, and serve on a dish with Italian sauce poured over them. FOR TO-MORROW. Breast of mutton. Capers. Carrots. Turnips. Apples. Suet. FOR SUNDAY. Artichokes. Loin of pork. Apples. French beans. Pineapple. Fruit. Pastry. Cream. FOR SUPPER. . . Veal for veal cake. Brisket of beef. Salad. Fruit puree. Gelatine. . Cream.
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Dominion, Volume 4, Issue 1113, 28 April 1911, Page 9
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157TO-DAY'S DINNER. Dominion, Volume 4, Issue 1113, 28 April 1911, Page 9
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