ROULADES OF SOLE WITH MUSHROOM SAUCE
Fillets of solo, 8. Stale breadcrumbs, 1 cup. Poultry seasoning, -} teaspoon. Onions (fried), 1 tablespoon. Method; Mix soft breadcrumbs and j tablespoon of fried but not crowned onion, poultry seasoning, and other seasoning. Moisten with a little egg or butter, spread this forcemeat oh each fillet and roll, fixing each by means of u wooden toothpick. Dip in salted milk, then in finely-sifted breadcrumbs, Dot with butter, bake in a hot oven for ten minutes, or until golden brown iu colour.
—Mushroom Sauce.— Fat, 3 tablespoons. Flour, 3 tablespoons. Salt, i teaspooiv. Pepper, Mushroom prepared, 1 cup. Brown stock, 2 cups. Method: Prepare a sauce by melting the butter, stirring in the Hour. Then add the stock gradu-f ally and stir till the required thickness. Add the cut-up mushrooms’ and cook till thoroughly hot. Servo round rolls on a hot platter. Garnish with'lemon and sprigs of parsley. tp d* d* d l d lll d I d* *P d 11 d* *l* *l* d l d**P *P *l*
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ESD19350330.2.161.4
Bibliographic details
Evening Star, Issue 21992, 30 March 1935, Page 22
Word Count
174ROULADES OF SOLE WITH MUSHROOM SAUCE Evening Star, Issue 21992, 30 March 1935, Page 22
Using This Item
Allied Press Ltd is the copyright owner for the Evening Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in