TO-DAY'S DINNER

Dominion, Volume 6, Issue 1694, 10 March 1913, Page 2

TO-DAY'S DINNER

(Speolally written for The Dominion.) MONDAY. Vegetable soup, Fillets of beef and mushroom sauce. Stewed quinces and rice. Cream. FILLETS OF BEEF WITH MUSHROOM SAUCE. ! One pound and a half fillet beef, 1 pint stock, rounds of fried bread, oil and vinegar, 2oz. lean ham, 1 dessertspoon capers, shallot or onion, lemon juice, parsloy, cayenne and salt, l}oz. butter, loz. glaze, Soz. flour, ldoz.'fresh mushrooms. Trim fillet, cut in pieces one inch thick, sprinkle over the shallot, oil, vinegar and pepper, and soak for two hours; make the butter hot in a frying-pan, put fillets in, and fry gently five minutes on one side and four on the other. Strain the gravy, add a little more butter, add flour, stir still brown, add stock, ham finely chopped, leriion juice; drain mushrooms, put into saucepan with little butter, dish fillets on round of fried bread, add mushrooms to gravy, pour round fillets, and sprinkle chopped parsley or capers on top. FOR TO-MORROW. Leg of mutton. Stock. Cabbage, potatoes. * Red currant jelly. Dates. Defiance Butter Is. per lb. All Grocers.*