TO-DAY'S DINNER.

Dominion, Volume 6, Issue 1557, 28 September 1912, Page 10

TO-DAY'S DINNER.

TSpecially written for Tiie Dominion,] - SATURDAY. Haricot bean. soup. Veal cutlets. Bacon. Mashed potatoes. Slashed turnips. Applo amber pudding. SUNDAY. Oyster soup. Roast sirloin of b'eof. Yorkshire pudding. Baked potatoes. Mashed parsnips. Lemon pudding. \ Stewed rhubarb. Boiled custard. SUPPER. Cold beef. Mutton cutlets en chaud froid. • Salad, Cofloo pudding. Orango salad. MUTTON CUTLETS EN CHAUD FROID. Five bones small cutlet mutton, i pint whito chaud froid sauce, salad, chopped aspic jelly. Trim tho cutlets roughly ami braise or fry them until cooked. Tress lightly until firm, and trim further. Coat with tho chaud froid sauce, decorate, and glaze with, aspic. Dish on salad or a border of aspic, and decorato to tasto with choppod aspic aiid salad. WHITE CHAUD~FROID SAUCE. Half pint bechamel sauce, 1 gill stiff aspic jelly, 1 tablespoonful cream, seasoning. Have the sauce and tho aspic jellv liquid and cool, nnd mix them together. Season tho mixture, wring through a tammy cloth, and add tho cream. Use when just beginning to thicken. BECHAMEL SAUCE. Three-quarter ounces butter, Joz. flour, J pint milk, 1 slico of carrot, small pieco of celery, J small onion, 1 blado of mace, 2 cloves, 6 whito peppercorns, salt, 1 tablespoonful of cream. Cut tho vegetables into rough piecos, and put into a saucepan with the milk, mace, peppercorns, and cloves. Infuso in a warm place at lenst half an hour, then strain. Molt tlio butter in a pan, add tho flour, and cook Well , without browning. Add tlio seasoned milk by degrees, and boil well. Pass through a tammy cloth, reheat, and add the cream.