OYSTER DRESSING
Improved with Lea & Perrins' Sauce
Heat 12 oysters until their edges begin to curl. Drain off the liquor and use it in making the Basic White Dressing. If there is not enough oyster liquor to make one cupful, add white vegetable or cereal stock to it. Make the White Dressing as usual and when ready to serve add the oysters finely chopped. Serve with baked or boiled fish, or fish croquettes or roasted fowl. This also makes a delicious sauce to pour over stewed celery or panned mushrooms.
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.
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
- 2 tablespoonfuls of Lea & Perrins' Sauce.
- 2 tablespoonfuls of chopped onion.
- 1 teaspoonful of vinegar.
- 2 egg yolks.
- 6 tablespoonfuls of butter.
- 1 tablespoonful of chopped parsley.
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.