A LUNCHEON DISH.

New Zealand Herald, Volume LXVI, Issue 20243, 1 May 1929, Page 9

A LUNCHEON DISH.

For this dish, six pieces of beef of equal size are cub from 21b. beef fillet, then flattened and seasoned with pepper and salt. Then, chop finely 3oz. of veal, and half a garlic. A little grated nutmeg, pepper and salt aro added, also the yolk of a raw egg, and one teaspoonful of cream. Mix thoroughly. This mixture is then spread on both sides of the fillets, which aro next sprinkled evenly, but not too thickly, with flour, and rolled in butter and breadcrumbs. If mushrooms are in season, peel six, and fry these well in plenty of hot butter, seasoned with salt and pepper. The fillets are then fried lightly, but must not bo overdone. Have ready six rounds of fried bread. 1 Place tho fillets on the bread. On the dish on which they are to bo served lay a mushroom on each, and Bordelaise sauco is poured over.

Bordelaise Sauce.—This sauce is made by first cutting up several tomatoes, frying them in butter, and adding ono onion, cut up, some stock or mushroom liquor, or pepper, salt and a little sugar. This mixture is cooked gently for twenty minutes, and then strained. If it is too thin a little flour and butter should bo melted, fried for two minutes, and added to the sauce.