"DO YOU EVER SERVE CODS ROE THIS WAY?" Says Miss Una Carter. Buy a good-sized cod's roe, parboil it. When cold cut in slices at least half an inch thick, dust with seasoned flour, brush with beaten- egg, and dust with breadcrumbs and fry. Care is needed when frying roe, as the moisture in it is very liable to cause considerable spluttering. Serve very hot with a creamy sauce, to which add the juice of half a lemon and one teaspoonful of Lea & Perrins Sauce. Do not think you will obtain the right flavour if you substitute any other sauce for Lea & Perrins. Its subtle bouquet is unique, and is obtained by a perfect blend of many rare and subtle seasonings. It is mellowed "on the wood" for years before being bottled. . . That appetising "tang" that it gives cannot possibly be obtained by using any other jflgradlanisj—^Ad.^
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/AS19320625.2.200.2
Bibliographic details
Auckland Star, Volume LXIII, Issue 149, 25 June 1932, Page 14
Word Count
147Page 14 Advertisements Column 2 Auckland Star, Volume LXIII, Issue 149, 25 June 1932, Page 14
Using This Item
Stuff Ltd is the copyright owner for the Auckland Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries.
Log in