TO-DAY'S DINNER.

Dominion, Volume 6, Issue 1640, 6 January 1913, Page 2

TO-DAY'S DINNER.

(Specially written for The Dominiok.) ® ■ c MONDAY. j Cream Soup ala Wellington. Stewed Breast of Lamb, with Peas. Potatoes. 1 Cabbage. Baked Jam Roly-poly. S g CREAM SOUP ALA WELLINGTON. £ One quart stock, 1 quart milk, 1 gill J cream, some fowl bones and trimmings 1 (raw fowl being best), 1 carrot, turnip, C onion, and celery, 1 blade of mace, sprig of thyme, bay leaf, 4oz. rice, 2 eggs, 2oz. 1 butter, a few button mushrooms. Wash 1 and cut the vegetables up roughly, make the butter hot, and fry the vegetables for a'few minutes; add the rice, and I try tiro or three minutes longer; add the j stock, and simmer gently one hour; rub j through a sieve; bent the yolks with milk j j put in a double saucepan and stir until j it thickens; add gradually to the soup, j also the'mushrooms; thoroughly reheat j without boiling; .whip tho cream, place in r a hot tureen, pour the soup gradually on to it, stirring carefully; have a little of 9 the chicken cut.into small joints, and add i to the soup. FOR TO-MOBEOW. • ] Somolina. Stock. Loin of Mutton. t Cauliflower. Apricot Jam, Suet, \ • o