but in the way my parents and my granny do it it´s like 60% meat (chicken and pork if aint wrong), 15% cheese (we gratin it with a mixture of cheese, breadcrumbs and a lil piece of butter on top ) 15% mushrooms (but no fresh ones! means out of the tin), 5% capers and 5% bouillon] - some drops of "Woooooster"-Sauce and a bit of lemon juice makes the whole thing really tasty.But we take the one made in Dresden/Germany. It´s the best of the ones locally manufactured over here. Being used to this flavour I couldnt really get along with the "Lea&Perrins" that much - tho they are quite similar. On the other hand being used to this L&P u wouldnt accredit the "Exzellent" from Dresden as well I think. As far as I remember the L&P is more even in it´s consistency (comparable to soja-sauce), the Exzellent is more like "micro-flaky".
) put on your "Pommes frites". I say 'offered' cos usually you don´t make chips yourself at home - it´s bought at tuck shops ("Imbiss") or eaten in the restaurant. A reason for that may be that we ain´t such a big nation of "fryers" - to me it seems that there are lots of things ppl in GB are fryin - and chips outta the oven ain´t even close to fried ones..
