Оглавление
Lea Perrins. Seasoning Suggestions
Seasoning Suggestions
Table of Contents
CHAPTER I
THE NEW DINNER APPETIZER
APPETIZER DRESSING
TOMATO APPETIZER
DEVILLED EGG APPETIZER
BEET BALL APPETIZER
SARDINE APPETIZER
SHRIMP APPETIZER
MUSHROOM APPETIZER
LEA & PERRINS' CLAM COCKTAIL
OYSTER OR CLAM APPETIZER
CHAPTER II
HOW TO IMPROVE DRESSINGS AND GRAVIES WITH LEA & PERRINS' SAUCE
DIFFERENT KINDS OF DRESSINGS
HOW AND WHEN TO SEASON DRESSINGS WITH LEA & PERRINS' SAUCE
BROWN DRESSINGS
BASIC BROWN DRESSING
MUSHROOM DRESSING
OLIVE DRESSING
TOMATO DRESSING
CREOLE DRESSING
PICKLE DRESSING
JELLY DRESSING
SPANISH DRESSING
ONION DRESSING
WHITE DRESSINGS
BASIC WHITE DRESSING
CAULIFLOWER DRESSING
CELERY DRESSING
CHEESE DRESSING
OYSTER DRESSING
DRAWN BUTTER DRESSINGS
PLAIN BUTTER DRESSING
LEMON DRESSING
EGG DRESSING
MISCELLANEOUS DRESSINGS
MAÎTRE DE HOTEL DRESSING
BEARNAISE DRESSING
HOLLANDAISE DRESSING
MINT DRESSING
CHAPTER III
CHOWDERS AND SOUPS
FISH CHOWDER
NEW YORK FISH CHOWDER
ENGLISH CHOWDER
CLAM CHOWDER
ITALIAN CHOWDER
CORN CHOWDER
POTATO CHOWDER
MUSHROOM SOUP
BAKED BEAN SOUP
TOMATO SOUP
SPAGHETTI SOUP
JULIENNE SOUP
SPLIT PEA SOUP
CORN SOUP
CREOLE OYSTER GUMBO
CONSOMME
GARNISHINGS FOR SOUP
EGG YOLKS IN SOUP GARNISHING
MACARONI GARNISH
EGG BALLS FOR SOUP
CHAPTER IV
CROQUETTES, TIMBALES, CASSEROLES, STEWS AND OTHER MEAT DISHES
BASIC RECIPE FOR CROQUETTES
VEAL CROQUETTES
CHICKEN CUTLETS
RICE CROQUETTES
MACARONI CROQUETTES
PEANUT OR WALNUT CROQUETTES
SWEET POTATO CROQUETTES
MUSHROOM CROQUETTES
SALMON CUTLETS
FISH CUTLETS
SURPRISE CROQUETTES
TIMBALES
BASIC SAUCE FOR TIMBALES
CHICKEN TIMBALES
FISH TIMBALES
HAM TIMBALES
STEWS AND CASSEROLE DISHES
BEEF STEW
RAGOUT OF MUTTON OR LAMB
LAMB KIDNEY STEW
CASSEROLE OF VEAL WITH CARROTS AND PEAS
ROASTED MEAT LOAF
POLENTA
FRIED POLENTA
CHAPTER V
EGGS, OMELETS, SOUFFLES, CREOLE AND RICE DISHES
SOFT-BOILED EGG
FRIED EGGS
POACHED EGGS
BAKED EGG
EGG IN NEST
SHIRRED EGG
SCRAMBLED EGGS
OMELETS AND SOUFFLES
PLAIN OMELET
FLUFFY OMELET
TOMATO OMELET
SPANISH OMELET
CORN OMELET
VEGETABLE OMELET
CHEESE OMELET
BACON OMELET
HAM OMELET
SARDINE OMELET
KIDNEY OR CHICKEN LIVER OMELET
PLAIN SOUFFLÉ
CHEESE SOUFFLÉ
MUSHROOM SOUFFLE
OLIVE AND PEPPER SOUFFLE
CHICKEN SOUFFLE
OYSTER SOUFFLE
HAM SOUFFLE
RICE AND CREOLE DISHES
CREOLE RICE
SCALLOPED RICE AND CHEESE
MACARONI AND CHEESE
CHAPTER VI
CHAFING DISH SUPPERS
CHAFING DISH SUPPER MENU
WELSH RAREBIT
CHEESE AND TOMATO RAREBIT
RED PEPPER RAREBIT
"PIGS IN BLANKETS"
CHICKEN À LA KING
CREAMED SHRIMPS
CREAMED EGGS
CREAMED SALMON
OTHER CREAMED DISHES
PANNED OYSTERS
CHAPTER VII
SANDWICH FILLINGS
CHEESE SANDWICH FILLINGS
CHEESE SANDWICH FILLINGS
CHEESE AND NUT
CHEESE AND PEPPER
CHEESE AND MAYONNAISE
CHEESE AND EGG
GRATED CHEESE FILLING
EGG SANDWICH FILLINGS
EGG AND OLIVE
EGG AND PIMENTO
EGG AND TOMATO
EGG AND BACON
MEAT SANDWICH FILLINGS
MINCED MEAT
PLAIN CUTS OF MEAT
MEAT AND CHEESE
MEAT AND MAYONNAISE
MEAT AND TOMATO
FISH SANDWICH FILLINGS
SARDINE
FLAKED FISH
ROLLED SANDWICHES
CHAPTER VIII
SALAD DRESSINGS AND SALADS
MAYONNAISE DRESSING
FLUFFY MAYONNAISE
CHIFFONADE MAYONNAISE
RUSSIAN MAYONNAISE
TARTARE SAUCE
GREEN MAYONNAISE
RED MAYONNAISE
WHITE MAYONNAISE
COOKED SALAD DRESSING
A SALAD DRESSING MADE WITHOUT OIL
FRENCH DRESSING
LEMON DRESSING
ROQUEFORT DRESSING
OLIVE DRESSING
GREEN PEPPER DRESSING
SALADS
FISH SALADS
POTATO SALAD
VEGETABLE SALAD
FRUIT SALAD
DEVILLED EGGS
CHAPTER IX
CATSUPS, CHUTNEYS, PICKLES AND HOME-MADE RELISHES
AN UNCOOKED TOMATO CATSUP
MUSHROOM CATSUP
TOMATO CHUTNEY
APPLE CHUTNEY
RED PEPPER RELISH
CHOW-CHOW
MUSTARD RELISH
