TO-DAY'S DINNER.
(Spscimy Weitten ron Thb-Douisioh.] SATURDAY. Veal Cutlets and Bacon. Peas, . Potatoes. Tapioca Costard Puaaing.. Stewed Apricots. SUNDAY.. / Oyster Soup. Roast Beef. Baked Potatoes. Parsnips. Horseradish. Sauce. Plum Pudding. Apple ■ . Cream. ] SUPPER. ! Chaudfroid of Chicken. Eggs in Aspic. i ■Tomato Salad. Pineapple. Cream. Lemon Tarts. < v"... . ' . ] ■ , CEAUDFEOID OF CHICKEN. ] Boil tho chicken until tender, and when cold -j out it into joints. Make some white > sauce from 2oz. butter, 2oz. tlour, J pint tif milk, and a little cream, season well. Dissolve I \oz. gelatine in a little stock, and add it to the sauce. Stir, and, as soon as the sauce is . thick enough to coat the back of a spoon, pour . it orer.tlie pieces of chicken. When set, pile . them up on a dish; garnish well. '
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Dominion, Volume 2, Issue 473, 3 April 1909, Page 10
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129TO-DAY'S DINNER. Dominion, Volume 2, Issue 473, 3 April 1909, Page 10
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