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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Dishes Improved with Lea & Perrins' Sauce on the Table COLD MEATS FISH Improved by adding Improved by adding Lea & Perrins' SauceLea & Perrins' Sauce Cold Sliced Beef. Fried Shad Cold Sliced Lamb. or any Fried Fish. Cold Sliced Mutton. Baked Fish. Cold Sliced Veal. Planked Fish. Cold Sliced Pork. Boiled Fish. Cold Sliced Chicken, Turkey or Game. Broiled Fish. HOT MEATS SHELL FISH Improved by adding Improved by adding Lea & Perrins' SauceLea & Perrins' Sauce Steaks. Oysters. Roasts. Clams. Lamb, Mutton Soft-Shell Crabs. and Pork Chops. Boiled Crabs. Devilled Crabs. Lobster. SALADS EGG DISHES Improved by adding Improved by adding Lea & Perrins' SauceLea & Perrins' Sauce Egg Salad. Soft-Boiled Eggs. Tomato Salad. Poached Eggs. Fish Salad. Baked Eggs. Chicken and Veal Salads. Fried Eggs. Omelets. Soufflés. DRESSINGS AND GRAVIES IMPROVED WITH LEA & PERRINS' SAUCE IN THE COOKING Appropriate Dressings and Gravies for Different Meats and Vegetables BROWN DRESSINGS SHOULD BE SERVED WITH Brown Gravy. Roasted Meats, Cold Meats, Stewed Meats, Chopped Meats. Creole Dressing. Roasted Pork, Pork Chops, Broiled Fish, Croquettes, Rice. Pickle Dressing. Steak, Fried Liver, Game. Jelly Dressing. Roast Turkey, Duck, Goose or other Game. Mushroom Dressing. Steak, Fillet Mignon, Timbales, Croquettes, Chicken. Olive Dressing. Steak, Roast Duck, Baked Fish, Game, Chicken, Omelets, Croquettes. Onion Dressing. Steaks, Meats, Croquettes, Chopped Meats. Spanish Dressing. Omelets, Rice, Cornmeal, Croquettes, Fish Cakes. Tomato Dressing. Macaroni, Rice, Beef Steak, Croquettes, Fish Cakes. WHITE STOCK DRESSINGS SHOULD BE SERVED WITH Cauliflower Dressing. Boiled Chicken, Turkey or other Poultry. Celery Dressing. Broiled Fish, Chicken or Turkey. Cheese Dressing. Macaroni, Hominy, Rice, Fish, Vegetable Croquettes, Cauliflower, Asparagus. Oyster Dressing. Baked Fish, Croquettes, Chicken or Game. DRAWN BUTTER DRESSINGS SHOULD BE SERVED WITH Plain Butter Dressing. Fish and Fresh Vegetables. Egg Dressing. Fish or Vegetable Croquettes, Macaroni, Rice. Lemon Dressing. Shad, Shad Roe and other Fish. MISCELLANEOUS DRESSINGS SHOULD BE SERVED WITH Bearnaise Dressing. Steaks and Game. Maître de Hotel Dressing. Fish, Boiled, Baked or Fried. Fresh Vegetables. Hollandaise Dressing. Fish, Asparagus and Cauliflower. Mint Dressing. Lamb and Cold Meats.