Tasty a and Topical
SALMON OMELETTE For each omelette allow about 2 tablespoons tinned salmon. Flake the salmon, mix 1 tablespoon butter with, a little flour in a saucepan, add 2 or 3 tablespoons milk, stir till thick sauce results, and into this put the salmon flakes with a teaspoon of lemon juice, pepper, and a h teaspoon grated nutmeg. Stir until very thick without boiling, and place on the side of the stove to keep warm. Make the omelette in the usual way, allowing 1 £ to 2 for 1 each person, and when cooked fold in the salmon in the thick sauce. Have ready a piping hot dish, and place in the centre a good tablespoon butter sprinkled with 2 tablespoons chopped parsley. Place the hot omelette on this so that it will melt and run all around the omelette as a garnish and a dressing.
STEWED STEAK AND APRICOTS When the steak is half stewed, add dried apricots, washed and dried, and a little sugar. To complete this standard Belgian dish, add half-cooked leeks and the rind of half a lemon.
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Bibliographic details
Otago Daily Times, Issue 24205, 25 January 1940, Page 16
Word Count
183Tasty aand Topical Otago Daily Times, Issue 24205, 25 January 1940, Page 16
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