TO-DAY'S DINNER.

Dominion, Volume 6, Issue 1563, 5 October 1912, Page 10

TO-DAY'S DINNER.

[Specially written for The Dominion.] SATUBDAY. Carrot Soup. Exolor Slow. Potatoes. Vegetable Marrow. Queen Pudding. SUNDAY. Julienne Soup. lionst Beef. To'rkshire Pudding. Baked Parsnips, linked Potatoes. Dale Pudding., Apple Meringue. SUPPER. Cold Beef. Galantine of Fowl. Salad. Maccdoine of Fruit. Italian Pudding. galaxtlne~of FOWL. One fowl, a few grains of cayenne, onetlnrcl toaspoonful sweet herbs, a small tongue or ill), lean ham, >,doz. truffles or pickled walnut?, one-third teaspoonful grated lemon rind, 1 quart aspic jelly, ill), sausages, Jib. breadcrumbs, 1 teaspoouful sail, Hciwpoonfn! pepper, 2 eggs Bono tho fowl; draw the legs and wings inside, spread fiat, mi a board, and cover Willi a forcemeat made with the sausages, breadcrumbs, sweet herbs, suit, pepper, cayenne, and lemon rind, all mixed together with the eggs beaten; lay on the top of the forcemeat the tongue or ham and a row of truffles or walnuts; roll up and sew together, taking care to secure the ends; roll in a linen cloth, and bind firmly with tape, boil 2 hours in some stock made as follows:—Take the lmnes and trimmings from (lie fowl, put into a pan .with three pints of cold water, halfienspoonful peppercorns, blado of mace, sprig of parsley and one onion. Moil one hour, then put in the fowl. When the fowl is boiled sufficiently, lift out und put between two plates, with a weight on the top; allow this to stand -until cold, then remove the cloth and draw out the stitches carefully; put into a plain mould, large enough to take the fowl, half-inch of good aspic jelly, which may be made from the stock in which the fowl has been boiled; when set, lay in the fowl, and cover with more jelly, just liquid, but not hot. When set, dip into warm water and turn out quickly. Decorate with chopped parsley, aspic jelly (which may be coloured), hard-boiled white of eg? cut in fancy patterns, and three silver pellet skewers will be an improvement.