Читать книгу Seasoning Suggestions. Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce онлайн

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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.

Improved with Lea & Perrins' Sauce

 25 clams with own juice.

 4 cupfuls of water.

 3 large stalks of celery.

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.

Improved with Lea & Perrins' Sauce

When oysters or clams are to be served on the half shell, place the Appetizer Dressing in a small glass in the center of each plate.