TO-DAY'S DINNER.

Dominion, Volume 6, Issue 1562, 4 October 1912, Page 2

TO-DAY'S DINNER.

[Specially written for The Dominion.] FRIDAY. Lobster Soup. Baked Fillets of fish Mnilro d'liotol Sauce. Potatoes. Apple and Sultnna. Holy Poly. . LOBSTER SOUP. One ounce butter, i doz. sninll onion?, 3 pints white stock, 1 medium-sized lobster, lib. lean ham, 1 leaspoonful lemon juice, 1 blade mace, J teaspoonful salt, i j)il\t 'cream. Heat the butler in a stewpan, fry in it (he onions (sliced), without browning, add the slock, lobster shell, ham cut up, mace and pepnercorns, bring to the boil, skim well, and boil gently for about 15 hours. Pass through n hair sieve, rubbing through the nulp of Ino onion. Pound the lxidy mid* spawn of lobster in n mortar until smooth, mid this to the stock, also (he claws cut into rough pieces, lemon juice, and salt to taste. Reheat and serve, pouring to the cream in tureen. It', liked I doz. forcemeat balls may be added before reheating. ' MAITKE D'HOTEL SAUCE. Two ounces butter, salt and pepper, 2 teaspoonfuls minced parsley, lemon juice. Melt the butter, stir in the parsley, seasoning, and a few drops of lemon juice. Serve over fillets of fish. FOR TO-MOKKOW. Carrots. Stock. Two Pounds Beef. • Forcemeat. Vegetable Marrow. Breadcrumbs. Jam. FOK SUNDAY.. Stock. Sirloin of Beef. Parsnips. Apnle« I'aslry. Dates. Suet. ' "" FOK SUPPER. > Ingredients for Galantine of "Fowl. Salad .felly.