CORN SOUP
Improved with Lea & Perrins' Sauce
Substitute 2 cupfuls of mashed and strained corn or cornlet for the tomatoes in the Tomato Soup recipe and omit the sugar, soda and onion.
CREOLE OYSTER GUMBO
Improved with Lea & Perrins' Sauce
- 1 tablespoonful of Lea & Perrins' Sauce.
- 2 dozen oysters.
- 1 Spanish onion.
- 2 tablespoonfuls of olive oil.
- 1 tablespoonful of flour.
- 1 teaspoonful of salt.
Drain the liquor from the oysters and save. Heat the oil and add the chopped onion. Add the flour and salt. Cook for a few minutes and add the oyster liquor and the oysters. Cook for five minutes longer. Add the Lea & Perrins' Sauce and serve.
- 1 tablespoonful of Lea & Perrins' Sauce.
- 2 dozen oysters.
- 1 Spanish onion.
- 2 tablespoonfuls of olive oil.
- 1 tablespoonful of flour.
- 1 teaspoonful of salt.
CONSOMME
Improved with Lea & Perrins' Sauce
- 2 tablespoonfuls of Lea & Perrins' Sauce.
- 3 pounds of soup beef.
- 3 pounds of veal knuckle.
- 3-1/2 quarts of water.
- 6 slices of salt pork.
- 1 cupful each of chopped onion, celery, carrot.
- 1 bunch of parsley.
- 1 tablespoonful of salt.
Cut the salt pork into fine pieces and brown. Add the veal, cut into pieces, add the beef and sear together with the salt pork. Add the water and any cracked bones and simmer for three hours. Add the vegetables and salt and cook an hour more. Set aside to cool, skim the fat from the top and strain the consommé through several thicknesses of cheese cloth. Add the Lea & Perrins' Sauce and serve hot.
- 2 tablespoonfuls of Lea & Perrins' Sauce.
- 3 pounds of soup beef.
- 3 pounds of veal knuckle.
- 3-1/2 quarts of water.
- 6 slices of salt pork.
- 1 cupful each of chopped onion, celery, carrot.
- 1 bunch of parsley.
- 1 tablespoonful of salt.
GARNISHINGS FOR SOUP
Improved with Lea & Perrins' Sauce
The attractive garnishings which are served in soups in the big hotels are very easy to prepare at home and add a touch of luxury that more than pays for the trouble put into their making.
EGG YOLKS IN SOUP GARNISHING
Improved with Lea & Perrins' Sauce
- 1 tablespoonful of Lea & Perrins' Sauce.
- 6 egg yolks.
- 1 teaspoonful of salt.
Use only fresh eggs, as the yolks must be kept whole. Slide the yolks—one at a time—carefully from a saucer into boiling water to which the salt and Lea & Perrins' Sauce have been added. Simmer until the yolks are set and serve one in each plate of consommé or other thin soup.
- 1 tablespoonful of Lea & Perrins' Sauce.
- 6 egg yolks.
- 1 teaspoonful of salt.
MACARONI GARNISH
Improved with Lea & Perrins' Sauce
Cut strips of cooked macaroni into very narrow little rings, and sauté in bacon drippings to which 1 teaspoonful of Lea & Perrins' Sauce has been added. Add to the soup just as it is served.
EGG BALLS FOR SOUP
Improved with Lea & Perrins' Sauce
- 1 teaspoonful of Lea & Perrins' Sauce.
- 1 tablespoonful of bacon drippings.
- 3 hard-cooked eggs.
- flour.
- 1 raw egg.
Extract the hard-cooked yolks of the egg from the whites and press through a fine strainer or sieve; add the bacon drippings and Lea & Perrins' Sauce and enough raw egg to make the cooked yolk hold together. Shape this mixture into small round balls; roll in the raw egg and a little flour and sauté in bacon drippings until brown. Arrange in a small vegetable dish and place one or two in each soup plate as it is served at the table.