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“A VERY APPETISING LUNCHEON DISH,” SAYS MISS UNA CARTER. It is both economical and very tasty, easy to make. . • • Butter sis small fireproof china or glass moulds. Half fill with cold chopped meat, fowl, or fish, seasoned with pepper, salt, and a little Lea and Perrin’s sauce. Boat ono egg with half a cup milk, season with salt and pepper, and pour over enough to fill each mould. Stand in a baking tin containing cold water, and bake in oven until set. Servo “en casserole ” with Lea and Perrin’s sauce, or turn out on dish and pour round brown sauce, flavoured with Lea and Perrin’s. This can be a very tasty dish, so long as one is particular to use only Lea and Perrin’s sauce. A blend of rare and subtle seasonings mellowed for years before bottling, Lea and Perrin’s sauce gives a unique flavour which cannot bo gained by using any other seasoning. It is delectable, appetising, and possesses the rare property of actually drawing out the flavour of the fish to which it is added.—[Advt.]

She: I guess you played around with all the French girls while you were m Paris.” He; “No, not all of them. I was only there for two wedts ”

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/ESD19311219.2.145.3

Bibliographic details

Evening Star, Issue 20980, 19 December 1931, Page 24

Word Count
373

Page 24 Advertisements Column 3 Evening Star, Issue 20980, 19 December 1931, Page 24

Page 24 Advertisements Column 3 Evening Star, Issue 20980, 19 December 1931, Page 24