Seasoning Suggestions / Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce

by Lea & Perrins Limited

MUSHROOM SOUP

Improved with Lea & Perrins' Sauce

• 1 tablespoonful of Lea & Perrins' Sauce.
• 1 cupful of dried mushrooms or
• 2 cupfuls fresh or canned mushrooms.
• 2 egg yolks.
• 2 cupfuls of white sauce.

If dried mushrooms are used, soak them in water over night. Put the mushrooms through the meat grinder, or cut very fine with scissors. Sauté the ground mushrooms in a little fat, add a small amount of water and press through a purée strainer. Add this to the white sauce. Add the yolks of 2 eggs and cook one minute more. Add the Lea & Perrins' Sauce. Serve at once.

• 1 tablespoonful of Lea & Perrins' Sauce.
• 1 cupful of dried mushrooms or
• 2 cupfuls fresh or canned mushrooms.
• 2 egg yolks.
• 2 cupfuls of white sauce.

BAKED BEAN SOUP

Improved with Lea & Perrins' Sauce

• 1 tablespoonful of Lea & Perrins' Sauce.
• 2 cupfuls of cold baked beans.
• 4 cupfuls of water.
• Salt.
• 2 slices of onion.
• 1/4 sliced carrot.
• 2 tablespoonfuls of fat.
• 2 tablespoonfuls of flour.

Put the beans, onion and carrot in a saucepan with four cupfuls of water, and allow to simmer for half an hour. Put through a colander or coarse sieve. Add a little salt and the flour and fat which have been cooked together. Season with the Lea & Perrins' Sauce and serve.

• 1 tablespoonful of Lea & Perrins' Sauce.
• 2 cupfuls of cold baked beans.
• 4 cupfuls of water.
• Salt.
• 2 slices of onion.
• 1/4 sliced carrot.
• 2 tablespoonfuls of fat.
• 2 tablespoonfuls of flour.

TOMATO SOUP

Improved with Lea & Perrins' Sauce

• 1 tablespoonful of Lea & Perrins' Sauce.
• 1 can of tomatoes.
• 2 cupfuls of water.
• 1 small onion.
• 2 teaspoonfuls of sugar.
• 1/2 teaspoonful of soda.
• 1/2 teaspoonful of salt.
• 2 tablespoonfuls of butter.
• 3 tablespoonfuls of flour.

Cook the tomatoes, water, onion, sugar and soda together for twenty minutes. Strain; add the salt. Melt the butter, add the flour, stir until smooth, then add to the tomato juice. Cook for ten minutes. Add the Lea & Perrins' Sauce and serve hot in heated bouillon cups or soup plates.

• 1 tablespoonful of Lea & Perrins' Sauce.
• 1 can of tomatoes.
• 2 cupfuls of water.
• 1 small onion.
• 2 teaspoonfuls of sugar.
• 1/2 teaspoonful of soda.
• 1/2 teaspoonful of salt.
• 2 tablespoonfuls of butter.
• 3 tablespoonfuls of flour.

SPAGHETTI SOUP

Improved with Lea & Perrins' Sauce

Add 2 cupfuls of cooked spaghetti to the Tomato Soup recipe and serve, sprinkling each plate with grated cheese as served.

JULIENNE SOUP

Improved with Lea & Perrins' Sauce

For this, use the Tomato Soup recipe, substituting 4 cupfuls brown meat stock or broth, or bouillon in place of the tomatoes and omitting the water, soda and sugar. Cut raw carrots and turnips into long, thin strips, cook in boiling salted water until soft and add to the soup. A quarter of a cupful of cooked peas and string beans should also be added just before serving.

SPLIT PEA SOUP

Improved with Lea & Perrins' Sauce

This is made in the same way as the Tomato Soup, substituting 2 cupfuls of mashed and strained peas for the tomatoes and omitting the sugar, soda and onion.