| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Fruits, Salads | 4 | Servings | |
INGREDIENTS
| 1/2 | t | Sugar |
| 1/4 | c | Vinegar, tarragon |
| 2 | Eggs | |
| 1 | c | Cream, heavy |
| 4 | Avocadoes | |
| 12 | Lettuce leaves, Bibb | |
| Or | ||
| Paprika | ||
| Boston |
INSTRUCTIONS
In a bowl add sugar to eggs and gradually pour in vinegar. Stand the bowl in a pan of boiling water and stir until the mixure begins to thicken, then turn off the heat and continue to stir. When the mixure is thick, remove bowl from pan and continue stirring for one minute. Season and cool. Whip the cream till it holds a soft shape. Place 3 lettuce leaves on a plate. Halve, seed, peel the avocados. Place avocado half on the leaves round side up. Fold the cream into the dressing. Coat avocados with the dressing. Sprinkle with paprika and serve. Tom's comments: I find the vinegar taste to be overwhelming. You may want to remove one tb of vinegar or double-triple the sugar. The vinegar taste does lessen with time, but I would not want to bet a meal on doing things that way. I WILL do this again (I like it!) and shall try the things I stated above. Posted on GEnie Food & Wine RT Apr 21, 1993 by T.MILLER39 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 828
Calories From Fat: 511
Total Fat: 57.3g
Cholesterol: 315.9mg
Sodium: 465.5mg
Potassium: 1985.8mg
Carbohydrates: 28g
Fiber: 5.4g
Sugar: 5.3g
Protein: 52.6g