MISS UNA CARTER SAYS THAT SALMON SOUFFLE IS DELICIOUS.
Make a sauce with 1 tablepsoonful butter, 1 level tablepsoon flour, and i a cup of milk. Stir until it thickens. Add 1 teaspoon anchovy sauce, 1 teaspoon Lea & Perrins' sauce. Let cool and add the raw yolk of 1 egg and salt and pepper. Put about 2 ounces of tinned salmon through a sieve, season well with salt and cayenne, add it to the other ingredients; lastly stir in lightly the Btiffiy beaten white of an egg. Grease a fireproof dish, half nil with the mixture, and bake tea to fifteen minutes in a quick oven. "The addition of the Lea & Perrins is important," says Misa Carter, Cookery Expert ana Gold Medallist, "if the perfect reSlllt is to be obtained as, this sauce alone possesses the unique properties of both adding to and drawing out tho flavours of the various ingredients. Lea & Perrins is a blend of rare spices, md niOSt economical in use, 3'—Advt. ,
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Bibliographic details
Evening Post, Volume CXV, Issue 47, 25 February 1933, Page 21
Word Count
165Page 21 Advertisements Column 1 Evening Post, Volume CXV, Issue 47, 25 February 1933, Page 21
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