MISCELLANEOUS DRESSINGS

MAÎTRE DE HOTEL DRESSING

Improved with Lea & Perrins' Sauce

Cream 4 tablespoonfuls of butter; add 1/2 a teaspoonful of salt, 2 teaspoonfuls of finely chopped parsley, 2 teaspoonfuls of lemon juice, creaming them into the butter very slowly. Last add 4 or 5 drops of Lea & Perrins' Sauce and cream in well. Serve with broiled meats or fish.

BEARNAISE DRESSING

Improved with Lea & Perrins' Sauce

Cook the chopped onion in one teaspoonful of butter and add the vinegar. Add another small piece of the butter, the well-beaten yolks of the eggs and cook over hot water. Add the rest of the butter slowly, a little at a time, beating the sauce constantly until all has been added. Lastly add the chopped parsley and the Lea & Perrins' Sauce. The sauce should be almost as thick as mayonnaise dressing. It may be served either hot or cold, with steak, fillet mignon or fish.

HOLLANDAISE DRESSING

Improved with Lea & Perrins' Sauce

Cream the butter, add the egg yolks, well beaten, one at a time, and cream them thoroughly into the butter. Add the salt and boiling water and cook over hot water, stirring constantly until the sauce thickens; add the lemon juice last and remove from the fire. Add the Lea & Perrins' Sauce. Do not cook the sauce too rapidly as there is danger of it separating. If it does, remove at once to a pan of cold water and beat vigorously. Serve with asparagus, cauliflower, baked or boiled fish.

MINT DRESSING

Improved with Lea & Perrins' Sauce

Carefully pick a bunch of mint leaves from the stems and chop very fine. Pour 1/4 cupful of boiling water over them, add 2 tablespoonfuls of sugar, cover and stand half an hour in a cool place. Add 3 tablespoonfuls of vinegar and 1/2 teaspoonful of Lea & Perrins' Sauce.