OTHER CREAMED DISHES
Improved with Lea & Perrins' Sauce
Any fish or meat which has been previously cooked may be creamed in a chafing dish, using the Creamed Egg recipe and substituting the desired ingredient for the eggs.
PANNED OYSTERS
Improved with Lea & Perrins' Sauce
- 2 teaspoonfuls of Lea & Perrins' Sauce.
- 25 oysters.
- 1/2 teaspoonful of salt.
- 2 tablespoonfuls of flour.
- 2 tablespoonfuls of butter.
- 1 cupful of oyster liquor.
Heat the oysters directly over the flame until the edges curl. Add the butter and flour, which has been mixed with a little of the oyster liquor to make a smooth paste, and when blended add the rest of the liquid to make a white sauce. Continue cooking over hot water for a few moments and add the Lea & Perrins' Sauce. Serve with toast.
- 2 teaspoonfuls of Lea & Perrins' Sauce.
- 25 oysters.
- 1/2 teaspoonful of salt.
- 2 tablespoonfuls of flour.
- 2 tablespoonfuls of butter.
- 1 cupful of oyster liquor.
CHAPTER VII
SANDWICH FILLINGS
Improved with Lea & Perrins' Sauce
Delicious and different sandwich fillings, for picnics or party refreshments, depend for their distinction, not so much upon the meat or cheese which is used as a filling, but upon the seasoning. Lea & Perrins' Sauce, which is so delicious with meat or cheese, adds an unequalled and spicy touch in the seasoning of sandwiches.
Bread for sandwiches should not be over a day old. In buttering the bread, always cream the butter first in a bowl and then spread the bread evenly with the softened butter. If saving crusts is not necessary, it is very nice to remove these, cutting the bread into fancy shaped slices. If a large number of sandwiches are made up for a reception, it is best to wrap them in a wet cheese-cloth and keep them wrapped until ready to serve.