- 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.
HOLLANDAISE DRESSING
Improved with Lea & Perrins' Sauce
- 1 teaspoonful of Lea & Perrins' Sauce.
- 6 tablespoonfuls of butter.
- 2 egg yolks.
- 1/4 teaspoonful of salt.
- 1/2 cupful of boiling water.
- Juice of 1/2 lemon.
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.
- 1 teaspoonful of Lea & Perrins' Sauce.
- 6 tablespoonfuls of butter.
- 2 egg yolks.
- 1/4 teaspoonful of salt.
- 1/2 cupful of boiling water.
- Juice of 1/2 lemon.
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.
CHAPTER III
CHOWDERS AND SOUPS
Improved with Lea & Perrins' Sauce
In soups and chowders, where herbs and spices are such an important element, Lea & Perrins' Sauce, an unusual blending of many spices and flavors, forms the finest possible addition. It will blend with whatever herb, spice or vegetable the recipe requires, and in cases where certain spices are hard to obtain it will, with its own inimitable piquancy, give the dish a perfect, complete and unequalled flavor.