Page 23 Advertisements Column 2

Evening Star, Issue 21216, 24 September 1932, Page 23

TRY THIS DELICIOUS ENTREE,” SAYS MISS UNA CARTER Skin six sheeps’ kidneys, slice thinly, and fry in one tablespoon of butter or bacon dripping; sprinkle them with two shallots, two teaspoonfuls of chopped parsley, and half a teaspoonful of thyme, all finely chopped and mixed together in a little cayenne pepper and salt. When they are cooked keep them hot. Take two dessert spoonfuls of flour and stir into the butter in the pan; then add one cup of good' stock and bring them to the boil. Simmer a few minutes, then add a dessertspoonful of Lea and Perrin’s Worcestershire Sauce; pour over the kidneys, garnish with fried croutes. cut in small triangles, and servo very hot. Time required, twenty minutes. “ The addition of the sauce is important,” says Miss Carter, cookery expert and gold medallist. “ It must, however, be Lea and Perrin’s if the perfect result is to be obtained, as this sauce alone possesses the unique properties of both adding to and drawing out the flavour of fbo various ingredients used. Lea and Perrin's is a blend of rare spices and most economical in nso; a very little gives the best results.” —[Advt.]