Page 14 Advertisements Column 2

Auckland Star, Volume LIX, Issue 29, 4 February 1928, Page 14 (Supplement)

op&r ~ BoulcVov IMswom Ingredient*: 4 esca, 1 lb. pototoNi I onion, I os. dripping, % pint stock 1 teaspoonful Lea and Perrins* aaoeat 1 oz. flour. Salt and pepper to taste. Method: Place the four eggs in boffins Water and allow to boil for 15 minutes. Wash and peel the potatoes, and boil them until tender, then mash in the ordinary way Melt the dripping in an unlined saucepan or frying; pan. Peel and chop the onion and fry it in the fat Add the flour and brown it. Pour the stock in and bring to the boil, simmer for 20 minutes. Seaaon with salt and pepper and Lea and Perrins' sauce. Shell the hard-boiled esga and remove the white from each by cutting round the centre of the egg through the white only. Cut up the whites and reserve them for garnish. Arrange the mashed potato in a circle on the lop of the dish Pour the sauce round the potato and garnish with the white of eee and parsley. Cut Ihit recipe out and cdllect the aeriet. 33 LEAtPERMNS SAUCE

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