Page 4 Advertisements Column 3

Sun (Auckland), Volume II, Issue 357, 18 May 1928, Page 4

1 A i mm. «! i. <m From Inexpensive Cuts of Meat —Savoury Beef en Casserole as Gaston Tells You How To Make ItGASTON “ How little the ladies of Auckland use the less expensive cuts of beef, Madame! It seems to be thought necessaire to buy sirloin, rump steak, or prime ribs, if an appetising dish is to be enjoyed. Ma foi! this is a mistake —and a costly mistake. I, Gaston, chef de cuisine,' say to you that from inexpensive but good joints such as chuck rib you can make dishes just as delicious as roast sirloin or fried fillet. And the novelty the variety the what you call the change—they will give to your menus, Madame! It is true that, to get the most enjoyment out of these economical cuts, one requires to know how each of them may best be cooked. And •V in my new series of recipes I will reveal to you these simple methods. “The recipe I am offering you this week is for Savoury Beef en Casserole, made from chuck steak. This dish has an abundance of gravy, rich and savoury, and the flavour of the meat is blended marvellously with the sweetness of the vegetables I cook with it. And how easy it is to prepare! Once placed in the oven it what you call cooks itself. Mais oui, beef en casserole, as I cook it, is a dish inexpensive, ' that delights the heart of a man! And if you use my recipe it will delight the heart of youp man, Madame! Ask for my recipes at any of the shops of the Messieurs Hellaby.” No matter whether you buy chuck steak at .(id per lb., or rump at Is. you yet the best beef grown in the North Island —if it’s Hellaby's Beef. M Hellabifs Ask for Gaston's recipe for Beef en Casserole at any Hellaby shop. And see it demonstrated at the Gas Company's Demonstration Booms , Pitt Street, on Wednesday. • ‘Better Meats That Cost You No More”

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