TUESDAY.
Vegetable Soup
French Crumbed Cutlets, Jacketed
Potatoes, Cauliflower a la Creme. Caramel Tart. * # # *
French Crumbed Cutlets.—Five mutton cutlets, 5 slices streaky bacon, 1 beaten egg, 1 tablespoon milk, 2 tablespoons, flour, salt, pepper, and cayenne, breadcrumbs, 1 tablespoon dripping.
Trim cutlets. Mix flour and seasoning together. Roll cutlets into flour, then into beaten egg and milk. Then into breadcrumbs. Grease an oven dish. Place cutlets into dish. Bake in fairly quick oven, time 40 minutes. Place bacon on top of cutlets ten minutes before serving cutlets. Serve on heated dish with tomato sauce in boat.
Caramel Tart.—Small \ cup light brown .sugar, 2 tablespoons flour, ' 2 tablespoons butter, \ teaspoon salt, 1 cup milk, 1 or 2 eggs, 4 teaspoon caramel flavouring, short pastry.
Combine in a double boiler the brown sugar, flour, butter, and salt, and stir until well blended. Add gradually the boiling milk. Beat the egg yolks until light and pour a little of the milk over. them. Stir and cook until the yolks thicken slightly. Cool the custard and add flavouring. Pour into a baked pastry shell and cover with a meringue made with the egg-whites and 3 tablespoons castor sugar. Bake in a slow oven for about 15 minutes.
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https://paperspast.natlib.govt.nz/newspapers/EP19381005.2.123.8
Bibliographic details
Evening Post, Volume CXXVI, Issue 83, 5 October 1938, Page 19
Word Count
203TUESDAY. Evening Post, Volume CXXVI, Issue 83, 5 October 1938, Page 19
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