TO-DAY'S DINNER.

Dominion, Volume 5, Issue 1248, 6 October 1911, Page 9

TO-DAY'S DINNER.

(Specially written for Tag Dominion.) FRIDAY. Pea Soup. Filleted solos. Mashed potatoes. Green peas, i'ig pudding. FILLETED SOLES (WHITE). One pair moderate-sized soles, lemon juice, a little butter. For the sauce: Half-ounce butter, icz. Hour, ono tablespoonful cream-or milk, finely-chopped parsley. Butter a plate, and lay on the fillets, which should be sprinkled with a few drops of lemon juice, liutter a piece ot thin white paper, lay this over i 7 'and put them into the oven for 10 or iifteen minutes, according to size. J-.ake them out, place them in the centre <i a dish, arid pour over maitr© .1 hotel f-uueo. . JIAITEE D'HOTEL SAU'E. Half-ounce butter, Joz. flour, 1 gill milk, fish liquor mauo from the bones and skin of the sole, finely-chopped parsley; inelt tho butter, stir in the flour, add the milk, and stir until it boils. Boil three minutes, add seasoning and chopped parsley. FOE TO-MORROW. Stock. Breast of mutton. Cabbage. Rice. FOR SUNDAY. Artichokes; Sirloin of beei. Cauliflower. Fruit for stewing. Sponge cake. FOR SUPPER. Five Or six sheep's tongues. Gelatine stock. Rhubarb. Cream.