MISS UNA CAETER SAYS "EGGS AEE DELICIOUS THIS WAY."
. Butter six. fireproof moulds and" fill them with cooked fish or,cold meat or fowl chopped finely; sprinkle j\vith breadcrumbs and .season with salt, pepper, cayenne, chopped parsley, ■or capers. Beat three eggs, add a cupful of milk and a seasoning of salt and fill up each mould. Stand the moulds in a flat pan of water, and bake in a moderate oven until the contents are firm in the centre. Turn out and serve with a thick brown gravy sauce flavoured with a dessertspoonful of Lea & Per; rins' Saiice. "I mention Lea & Perrins' Sauce particularly," gays Miss Carter, Cookery Expert and Gold Medallist, "so subtle is its bouquet that it actually draws out tho flavours of other ingredients, giving a. rare piquancy to tho dish. Moreover, a very little ii needed to obtain the perfect result."— Advt. . . ■ . •'■;•■"■' ■ '
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Bibliographic details
Evening Post, Volume CXV, Issue 123, 27 May 1933, Page 9
Word Count
146Page 9 Advertisements Column 1 Evening Post, Volume CXV, Issue 123, 27 May 1933, Page 9
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