USES OF LEMONS.
Forcemeats, rissoles, cutlets, sausages and galantines are flavoured with finelygrated leroon rind, which is also one of the ingredients of seasoned breadcrumbs used for coating cutlets and fillets of meat and poultry. Maftre d'Hotel Butter is a good example of a lemon-flavoured compound butter used to give piquancy F, l! > e f d fish, steaks, chops, cutlets, fillets of beef, kidneys and so on. Ingredients: 1 toaspoon'ful chopped parsley, loz. batf:er, 1 teaspppiu'ol lemon juice. Put the batter on a plate apd work in the parsley arid lemon jutes with a knife. When well mixed shape into a pat and lease it on ice or in a cold place. Stamp into small rounds, or cut into squares when requfred. After dishing the fish or steak, place the butter on them and serve immediately. Lemon Essence.—lngredients: 2 or 3 lemons. < 2oz. loaf sugar. Choose sound lemons, "wipe them fod rub off ttie yellow rind entirely with the lump of sugar. Crash the sugar to powder, put it into a glass jar, press down and oork securely. A small portion of this will Savour a pint of custard, cream, etc,.
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Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19486, 16 November 1926, Page 9
Word Count
191USES OF LEMONS. New Zealand Herald, Volume LXIII, Issue 19486, 16 November 1926, Page 9
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