"THY THIS DELICIOUS ENTREE " SAYS MISS UNA CARTER.
Skin six sheep's* kulpbys, slice-thin-ly, and fry in 1 tablespoon of butter or bacon dripping; • sprinkle them with 2 shallots, 2 teaspoonfijls of chopped parsley, and half - a teaspoonful of thyme with a littlo cayenne pepper and salt. Cook and keep hot. Stir 2 dessertspoonfuls of flour Jnto the butter in the pan; add one cvp of good stock and simmer. Add a dessertspoonful of Lea & Perrins' sauce j pour over the Mdneys, ga,rn with fried croutes, cut in sinal] triangles, and setrve very lift. "The addition of thve Lea & Perrins is important," says Miss Carter, Cookery Experi. and Gold! Medallist,- "if the perfect result Ist to be obtained, as this sauce alone possesses the unique properties of both acting to and drawing out the flavour df the various ingredients used. Lea & Perrins is a blend of rare spices and most economical in use."—Advt.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19330114.2.31
Bibliographic details
Evening Post, Volume CXV, Issue 11, 14 January 1933, Page 7
Word Count
152"THY THIS DELICIOUS ENTREE " SAYS MISS UNA CARTER. Evening Post, Volume CXV, Issue 11, 14 January 1933, Page 7
Using This Item
Stuff Ltd is the copyright owner for the Evening Post. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in