1 fillet of garfish or whiting per person
2 spears of asparagus per person
1 can cream of celery or onion soup
Method: Prepare fish. Roll 2 spears of asparagus in each fillet (skin outwards) and secure with a toothpick. Place in a buttered ovenware dish, pour over the can of soup. Bake for 20 mins. at 350. Garnish with lemon wedges.
Contributed by Mrs. G. S. Heithersay in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.58.
2 spears of asparagus per person
1 can cream of celery or onion soup
Method: Prepare fish. Roll 2 spears of asparagus in each fillet (skin outwards) and secure with a toothpick. Place in a buttered ovenware dish, pour over the can of soup. Bake for 20 mins. at 350. Garnish with lemon wedges.
Contributed by Mrs. G. S. Heithersay in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.58.
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