FRIED POLENTA

Improved with Lea & Perrins' Sauce

Allow the polenta to cool, cut into 1-inch squares, roll in egg and bread crumbs and fry in deep fat. Serve with Tomato, Creole or Spanish Sauce given on pages 9 and 10.

CHAPTER V

EGGS, OMELETS, SOUFFLES, CREOLE AND RICE DISHES

Improved with Lea & Perrins' Sauce

It is almost unbelievable until you have tried it—to discover how surprisingly delicious just a drop or two of Lea & Perrins' Sauce can make a soft-boiled breakfast egg taste. And when you have tried it, you will want furthermore to fry and poach, scramble, omelet and soufflé all of the eggs that you cook with just a little of Lea & Perrins' Sauce added as an inimitable seasoning.

SOFT-BOILED EGG

Improved with Lea & Perrins' Sauce

There are several ways of cooking a soft-boiled egg—the best of which is not to boil it at all.

Use one pint of boiling water for each egg to be cooked. Carefully lower the egg into the water, cover the saucepan and let stand on back of stove for eight or ten minutes. Do not increase or diminish heat. The white of the egg will be tender and the yolk firm all the way through, instead of the yolk being partly uncooked and the white very tough as is the case with a three-minute boiled egg.

Still another way is to put the egg on in cold water and remove as soon as the water boils.

Remove egg from shell to a hot egg cup and add a large piece of butter, a bit of salt and 2 or 3 drops of Lea & Perrins' Sauce. Blend well and serve at once.

FRIED EGGS

Improved with Lea & Perrins' Sauce

Eggs should never be fried, as this method of cooking, like boiling, toughens the albumen. However, if your family must have fried eggs, you will find the addition of a teaspoonful of Lea & Perrins' Sauce to the fat in which they are cooked a decided improvement to the eggs. Put the Lea & Perrins' Sauce on the table and serve with the eggs.