Luncheon Dishes.
To-Day's Recipe.
Eggs for luncheon may be dressed up in many ways. The larder will frequently supply a small amount of something that can be added to a white or a Hollandaise sauce, to be served over the poached egg.
One or two sausages cut in pieces, a little chopped chicken, a few asparagus tips, strips of ham, or mushrooms may be used.
A sauce over an egg, sprinkled with cheese and browned under the grill makes a most attractive
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19340703.2.127
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20374, 3 July 1934, Page 10
Word Count
82Luncheon Dishes. Star (Christchurch), Volume LXVI, Issue 20374, 3 July 1934, Page 10
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