FRIDAY.
Fried Fillets with Cucumber Hollandaise Sauce. Cauliflower. Strawberry Snow Cream.
Cucumber Hollandaise Sauce. —J cup butter, 2 egg yolks, 4 teaspoon salt, 1 tablespoon lemon juice, few grains cayenne, £ cup peeled and finely chopped cucumber.
Beat butter until creamy. Beat in egg yolks one at a time, and lemon juice. Season with salt and cayenne, and set mixture in a bowl over hot water, and stir until slightly thickened. Drain cucumber and add to sauce. Stir and then set aside until ready to use.
Strawberry Snow Cream. —2 egg whites, 1 heaped dessertspoon gelatine, 3 tablespoons cold water, 3oz sugar, i teaspoon lemon juice, 3 cup milk (about), strawberries, soft cold custard.
Soak gelatine in water for five minutes, then dissolve over tslow gas. Add lemon juice and sugar. Allow to cool. Add gradually to the milk. When cold and on the point of .setting, add stifflybeaten egg whites. Pour into a wetted ring mould, or a basin in which an inverted cup has been placed to form a hollow in centre when mixture has set. Unmould. Fill centre with hulled strawberries, pour cold custard around, and decorate with whole strawberries.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19381207.2.145.6
Bibliographic details
Evening Post, Volume CXXVI, Issue 137, 7 December 1938, Page 19
Word Count
192FRIDAY. Evening Post, Volume CXXVI, Issue 137, 7 December 1938, Page 19
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