FRIDAY.
Celery Soup. Fish en Casserole. Spinach. Saratoga Chips, Rhubarb Fluff.
Fish En Casserole.—6 fillets, 1 cup breadcrumbs, 1 dessertspoon butter, 1 teaspoon chopped parsley, 1 egg yolk, 1 cup milk, 1 tablespoon flour, 1 lemon rind grated, pepper and salt.
Mix breadcrumbs, butter, parsley, lemon, rind, seasoning, and yolk of egg. Spread the cut side of fillets with the breadcrumb mixture and roll up. Keep in place with toothpicks. Roll in flour and place in a greased casserole. Add milk, and seasonings, put lid on, and bake in a moderate oven for about 30 minutes. Serve with cut lemon.
Rhubarb Fluff.—2 cups milk, 1-3 cup cornflour, | cup sugar, £ teaspoon nutmeg, 3 egg whites, 1 cup cooked sweetened rhubarb (drained), 1 cup rhubarb or other fruit juice, pinch salt.
Combine cornflour, sugar, salt, and nutmeg; add milk and rhubarb (or other fruit juice) gradually, and cook about five minutes, or until thickened, stirring occasionally. Allow to cool, then fold in the rhubarb and stifflybeaten egg whites. Pour into a jelly mould and chill.
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https://paperspast.natlib.govt.nz/newspapers/EP19380928.2.125.4
Bibliographic details
Evening Post, Volume CXXVI, Issue 77, 28 September 1938, Page 19
Word Count
173FRIDAY. Evening Post, Volume CXXVI, Issue 77, 28 September 1938, Page 19
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