VEGETABLE DISHES.
A "hot pot" of mixed vegetables, the greater variety the better. Vegetable marrow stuffed with veal forcemeat, savoury lentils, etc. Beetroot, cooked, sliced, and served with a piquante or an egg sauce. Young carrots boiled and served in a thick, well-flavoured parsley sauce. Young carrots, boiled, cut in dice, and served in a white sauce with boiled green peas (tinned if not in season).
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Bibliographic details
New Zealand Herald, Volume LXIV, Issue 19720, 20 August 1927, Page 6 (Supplement)
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66VEGETABLE DISHES. New Zealand Herald, Volume LXIV, Issue 19720, 20 August 1927, Page 6 (Supplement)
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