“AN EGG FRICASSEE IS DELICIOUS,”
SAYS MISS UNA CARTER. Take 4 hard-boicd eggs. Slice them on a hot dish, and pour over them the following sauce:—Melt 1 tablespoon butter in pan, add 1 shallot or very small onion and 2 stalks of celery chopped finely. Cook for 10 minutes, but do not brown, then add 1 breakfast cup milk, and thicken with about 1 tablespoon of flour moistened. Simmer, then add salt to taste, a little grated nutmeg, and 1 teaspoonful Lea and Perrin’s sauce. Simmer again for a few minutes, pour sauce over eggs on dish, garnish with parsley, and serve with mashed potatoes or fried potato slices, crisp and very thin. The enjoyment of this dish depends entirely on its flavouring. The subtle blend of Lea and Perrin’s sauce and its age-ripened mellowness (for Lea and Perrin’s sauce is ripened “on the wood ” for some years before bottling] is absolutely necessary tc make this dish a success. It give an appetising, indefinable flavour that cannot be obta> led by the use of any other ingredients. So remember, for success use Lea and Perrin’s.—[Advt.l
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ESD19320102.2.143.9
Bibliographic details
Evening Star, Issue 20990, 2 January 1932, Page 18
Word Count
185“AN EGG FRICASSEE IS DELICIOUS,” Evening Star, Issue 20990, 2 January 1932, Page 18
Using This Item
Allied Press Ltd is the copyright owner for the Evening Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in