DRAWN BUTTER DRESSINGS
PLAIN BUTTER DRESSING
Improved with Lea & Perrins' Sauce
- 1 teaspoonful of Lea & Perrins' Sauce.
- 6 tablespoonfuls of butter.
- 2 tablespoonfuls of flour.
- 1/2 teaspoonful of salt.
- 1 cupful of boiling water.
Melt 3 tablespoonfuls of the butter. Stir in the flour until smooth. Add the salt. Remove from fire and add the boiling water slowly, stirring smooth. Return to fire and boil for three minutes. Remove from fire but keep pan on warm part of stove and beat in the rest of the butter, adding it a teaspoonful at a time. This last part must be done very carefully or a good butter sauce cannot be obtained. Add the Lea & Perrins' Sauce. Serve with fish, cauliflower, asparagus or other fresh vegetables.
- 1 teaspoonful of Lea & Perrins' Sauce.
- 6 tablespoonfuls of butter.
- 2 tablespoonfuls of flour.
- 1/2 teaspoonful of salt.
- 1 cupful of boiling water.
LEMON DRESSING
Improved with Lea & Perrins' Sauce
Add 3 tablespoonfuls of lemon juice to the Plain Butter Dressing and beat into it with the last of the butter the yolks of 2 eggs. Serve with shad, shad roe or other fish.
EGG DRESSING
Improved with Lea & Perrins' Sauce
Add 2 hard-cooked eggs, cut into tiny pieces with a silver knife, to the Plain Butter Dressing. Serve with macaroni, rice or fish croquettes.