MISS UNA CARTER SAYS "EGGS ARE DELICIOUS THIS WAY."
Butter sis fireproof moulds and fill them with cooked fish or cold meat or fowl chopped finely; sprinkle with 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 sauco flavoured with a dessertspoonful of Lea & Perrins' Sauce. "I mention Lea & Perrins' Sauce particularly," says Miss Carter, Cookery Expert and Gold Medallist, "so subtle is its bouquet that it actually draws out the flavours of other ingredients, giving a rare piquancy to the dish. Moreover, a very little is needed to obtain the perfect result." — Advt
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19330722.2.49.3
Bibliographic details
Evening Post, Volume CXVI, Issue 19, 22 July 1933, Page 9
Word Count
146MISS UNA CARTER SAYS "EGGS ARE DELICIOUS THIS WAY." Evening Post, Volume CXVI, Issue 19, 22 July 1933, Page 9
Using This Item
Stuff Ltd is the copyright owner for the Evening Post. 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.
Log in