TOMATO APPETIZER
Improved with Lea & Perrins' Sauce
One tomato may be used for two services. Put the tomatoes in a wire strainer and quickly dip in and out of boiling water. Place immediately in cold water and peel. Place on ice to chill thoroughly. When ready to serve, quarter each tomato and recut each quarter into two or three parts, depending on the size. Arrange these on crisp lettuce leaves around a cocktail, sundae or other glass containing the Appetizer Dressing. Serve with an oyster fork. Dip each tomato and leaf in the Appetizer Dressing just before eating.
DEVILLED EGG APPETIZER
Improved with Lea & Perrins' Sauce
Use one hard-cooked egg for each individual service. Cut the egg in half and remove the yolk to a bowl. Add 1 tablespoonful of grated cheese, 1/4 teaspoonful of salt and a drop of Lea & Perrins' Sauce to each yolk of egg. Cream all together and refill egg white. Cut each egg half into four quarter pieces and place on lettuce leaves. Arrange the Appetizer Dressing in a glass in center of plate. Serve with oyster fork.
BEET BALL APPETIZER
Improved with Lea & Perrins' Sauce
Cut small balls from a cooked beet with a fancy potato ball cutter, or cut a small beet into quarters and recut each quarter into suitable sizes. Place the cut beets in a bowl and cover with vinegar. Chill. When ready to serve drain off vinegar and roll each piece of beet in finely grated cheese. Arrange on lettuce with the Appetizer Dressing in a glass in the center of the plate and serve with an oyster fork.
SARDINE APPETIZER
Improved with Lea & Perrins' Sauce
Cut large canned sardines into pieces easily handled with an oyster fork and arrange on lettuce with the Appetizer Dressing in a glass in the center of the plate.
SHRIMP APPETIZER
Improved with Lea & Perrins' Sauce
Arrange small canned shrimps on lettuce leaves, place the Appetizer Dressing in a glass at one side or the center of the plate and serve with an oyster fork. Dip each shrimp and leaf in the Appetizer Dressing just before it is eaten.
MUSHROOM APPETIZER
Improved with Lea & Perrins' Sauce
Remove the stems from fresh mushrooms, peel the caps and cook in slowly boiling, salted water for ten or fifteen minutes. If canned mushrooms are used, drain, remove stems and cook slowly in freshly boiling, salted water for five minutes. Drain the mushrooms, cool and place in ice box to chill. When ready to serve, arrange the mushrooms on crisp lettuce leaves and place the Appetizer Dressing in a glass in the center of the plate. Serve with an oyster fork. Each mushroom and lettuce leaf are dipped in the dressing just before eating.
LEA & PERRINS' CLAM COCKTAIL
Improved with Lea & Perrins' Sauce
- 25 clams with own juice.
- 4 cupfuls of water.
- 3 large stalks of celery.
Add the water and celery to the clams and juice and boil seven minutes. Strain through fine cloth and cool. Serve in cups, adding to each cup 1 teaspoonful of Lea & Perrins' Sauce.
NOTE.—Canned or bottled clam bouillon may be used in this recipe in place of the clams. In this case, use only 2 cupfuls of water and 2 cupfuls of the canned clam bouillon.
- 25 clams with own juice.
- 4 cupfuls of water.
- 3 large stalks of celery.
NOTE.—Canned or bottled clam bouillon may be used in this recipe in place of the clams. In this case, use only 2 cupfuls of water and 2 cupfuls of the canned clam bouillon.