TO-DAY'S DINNER.
Specially written for -Thb DoutmoH.) SATURDAY. Veal cutlets and bacon. Potatoes. , French beans. Baked lemon pudding. SUNDAY." Green pea soup. Roast lamb. Mint, sauco. . Potatoes. Cauliflower. Peach tart. Rico shape; Cream. SUPPER.', Cold lamb. Anchovy eggs. Salad; , Rhubarb shapo. Stewed fruit. Boilea custard. , ANCHOVY EGGS. Three hard-boiled egfes, 3 washed and boned anchovies, J oz. butter, cayenne, and lemon' juico •to taste'. Shell tho eggs, cut them in two across, take out the yolkl:and .cut them up with' tho anchovies, then ' rub -through,. a hair. sieve,, add tho ,butt6r, cayenne, and a squeeze of'lemon juice. . Fill up tho halves of i_ white .with tho mixture, cut a little pieco off .'tho to mako them stand straight,' and put them on croutons of thin .fried bread or brown bread buttered. Garnish with parsley.
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https://paperspast.natlib.govt.nz/newspapers/DOM19110218.2.109.1
Bibliographic details
Dominion, Volume 4, Issue 1054, 18 February 1911, Page 11
Word Count
134TO-DAY'S DINNER. Dominion, Volume 4, Issue 1054, 18 February 1911, Page 11
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