MISS UNA CARTER SAYS SALMON SOUFFLE IS DELICIOUS.
Make a sauce with 1 tablespoonrul butter, 1 level tablcspoontul flour, and half a cup or milk. Stir until It thickens. 'Add 1 teaspoonful anchovy sauce, 1 tcaspoonrul Lea & Pcrrins' sauce. Let cool and add the raw yolk or i egg and salt and pepper. Put about 2 ounces or tinned salmon through a sieve, season well with salt and cayenne, add It to the other ingredients; lastly, stir in lightly the stllTlybeatcn white or an egg. Grease a flreproor dish, hair nil with the mixture, and bake ten to nrteen minutes In a quick oven. "The addition or the Lea & Perrins is important," says Miss Carter, cookcry expert and gold medallist, "ir the perfect result Is to be obtained, as this sauce alone possesses the unique properties or both adding to and drawing out the flavours or the various Ingredients. Lea & Perrins is a blend or rare spiccs, and most economical in use."—(Ad.)
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Auckland Star, Volume LXIII, Issue 263, 5 November 1932, Page 15
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162MISS UNA CARTER SAYS SALMON SOUFFLE IS DELICIOUS. Auckland Star, Volume LXIII, Issue 263, 5 November 1932, Page 15
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