TO-DAY'S DINNER.

Dominion, Volume 3, Issue 781, 2 April 1910, Page 11

TO-DAY'S DINNER.

C«Pecial)j written fur ; 1W Douiniom.J SATURDAY. Escalopes of veal a la milanaise. Potatoes Cabbage. Tapioca pudding. Stewed pears. SUNDAY. Julienne soup. Farced leg 'of mutton. Baked potatoes. Cauliflower. Plum " pudding. Baked custard pudding. FOE, SUPPER. Ox tongue. Salad. Peach tart. Swiss roll. ESCALOPES OF VEAL A LA MILANAISE. One pound and a half fillet of veal. Cut it into neat lounds, egs and breadcrumb them, mixing a little grated parmesan with the ciumbs; now lay them in a frying basket and fry a nice golden brown; dish them in two lines straight down the dish on .puree of tomatoes, with macaroni sauce round and down the centre. MACARONI SAUCE. > Two ounces macaroni, one ounce butter, ono ounce flour, half-pint milk, one ounce grated parmesan chceso. Throw the macaroni into boiling salted-water, and boil until tender; then cut into small rings; fry the butter and flour together without browning, then add the milk and boil for two or three minntes, then add the macaroni, and lastly Jtir in the cheese.