CHEESE AND TOMATO RAREBIT
Improved with Lea & Perrins' Sauce
In the Welsh Rarebit recipe, substitute tomato purée for the cream, add a well-beaten egg and cook until smooth and creamy. Serve with toast or crackers as desired.
RED PEPPER RAREBIT
Improved with Lea & Perrins' Sauce
To the Welsh Rarebit add one chopped red pepper from which the seeds and pulp have been removed.
"PIGS IN BLANKETS"
Improved with Lea & Perrins' Sauce
Wrap around peeled mushroom caps or oysters a strip of bacon, pinning it down with tooth-picks. Cook in the chafing dish until the bacon is crisp, add a teaspoonful of Lea & Perrins' Sauce and serve with toast.
CHICKEN À LA KING
Improved with Lea & Perrins' Sauce
- 1 teaspoonful Lea & Perrins' Sauce.
- 2 cupfuls of cooked cubed chicken.
- 1/2 cupful of cut mushrooms.
- 1 green pepper.
- 2 tablespoonfuls of flour.
- 4 tablespoonfuls of butter.
- 1 cupful rice or vegetable water.
Remove all seeds and pulp from the pepper and chop it up fine. Peel the mushrooms and break them into fine pieces. Melt the 2 tablespoonfuls of butter directly over the chafing dish flame or grill and sauté the mushrooms and peppers in it. Add the rest of the butter and slowly stir in the flour. Add the rice water, stirring all until smooth. Cook until it boils for one minute, then place in the pan over the hot water, add the chicken and cook for five minutes. Add the Lea & Perrins' Sauce. Serve on toast.
- 1 teaspoonful Lea & Perrins' Sauce.
- 2 cupfuls of cooked cubed chicken.
- 1/2 cupful of cut mushrooms.
- 1 green pepper.
- 2 tablespoonfuls of flour.
- 4 tablespoonfuls of butter.
- 1 cupful rice or vegetable water.
CREAMED SHRIMPS
Improved with Lea & Perrins' Sauce
Break the shrimps from a can into small pieces and run under the cold water. Drain. Use the same amount of butter, flour and liquid given in the Creamed Egg recipe to make a sauce, adding the shrimps after the sauce has been cooked for one minute. Cook over hot water for ten minutes before serving.
CREAMED EGGS
Improved with Lea & Perrins' Sauce
- 1 teaspoonful of Lea & Perrins' Sauce.
- 6 hard-cooked eggs.
- 1/2 teaspoonful of salt.
- 1 tablespoonful of butter.
- 1 tablespoonful of flour.
- 1 cupful of rice water or vegetable stock.
Melt the butter directly over the chafing dish flame or grill, add the flour, stir until smooth and slowly stir in the rice water. Cut the hard-cooked eggs into small pieces, saving out the yolk of one. Add the chopped egg to the white sauce and continue the cooking over hot water. Add the Lea & Perrins' Sauce and the salt. Serve on points of toast and garnish with the yolk of 1 egg rubbed through a fine strainer and sprinkle on top of the whole dish.
- 1 teaspoonful of Lea & Perrins' Sauce.
- 6 hard-cooked eggs.
- 1/2 teaspoonful of salt.
- 1 tablespoonful of butter.
- 1 tablespoonful of flour.
- 1 cupful of rice water or vegetable stock.
CREAMED SALMON
Improved with Lea & Perrins' Sauce
This is made by using salmon in the Creamed Egg recipe in place of the eggs. Chop one hard-cooked egg into fine pieces and add to dish before serving.