TO-DAY'S DINNER.
ISpofliillj irritltn for Tux Dohihmm.] SATURDAY. Potato soup. Boiled pickled pork. Carrots. Turnips. Parsnips. Potatoes. Cottage pudding. SUNDAY, Julienne eoup. Roast, beef. Horse radish sauce. linked potatoes. Brussels sprouts. Raisin pudding. Sweet melted butter. Caramel ■ custard. SUPPER. Cold pork. Chandfroid of chicken. Salad. Bice mould. Fetiches. Cream. CHANDFROID OP CHICKEN. Boil a nico tender chicken, and when cold cut into neat pieces as nearly the 6am© sizo as possible; the backs and drumsticks should not bo used. Make a, smooth white stiuco which should bo thick and made partly of cream. Dissolve in it one or two sheets of gelatine. Dip each piece of chicken in this sauce, placing them carefully on the dish on which they arc to 1)6 served in, pyramid form. Garnish with a border , of crisp lettuce and hard-boiled egg , .
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/DOM19120727.2.115.1
Bibliographic details
Ngā taipitopito pukapuka
Dominion, Volume 5, Issue 1503, 27 July 1912, Page 10
Word count
Tapeke kupu
136TO-DAY'S DINNER. Dominion, Volume 5, Issue 1503, 27 July 1912, Page 10
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in