” AN EGG FRICASSEE IS DELICIOUS,”
SAYS MISS UNA CARTER. Take 4 hard-boied 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 tcaspoonful Lea and Perrin's sauce Simmer again for a few minutes, pour sauce over eggs on dish, garnish with parsley, and servo with mashed potatoes or fried potato slices, crisp and very thin. The enjoyment of this dish depends entirely on its flavouring. The subtle blend uf Lea and Perrin’s sauce and its age-ripeued mellowness (for Lea and Perrin’s sauce is ripened ‘‘ on the wood ” for some years before bottling) is absolutely necessary to make this dish a success. It give an appetising, indefinable flavour that cannot bo obtamed by the use of any other ingredients. So remember, for success use Lea and Perrin’s. —[Advt."j
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https://paperspast.natlib.govt.nz/newspapers/ESD19320430.2.123.3
Bibliographic details
Evening Star, Issue 21090, 30 April 1932, Page 20
Word Count
185Page 20 Advertisements Column 3 Evening Star, Issue 21090, 30 April 1932, Page 20
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