| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Dairy |
|
Appetizers, Flowers, Fruits |
4 |
Servings |
INGREDIENTS
| 2 |
|
Avocadoes |
| 8 |
oz |
Crab meat; 225 |
| 1 |
|
Pear; ripe |
| 1 |
|
Peach; ripe |
| 1 |
tb |
Primrose petals; freshly picked |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Dry mustard |
| 1 |
|
Garlic clove; crushed |
| 3 |
tb |
White wine vinegar; or lemon juice |
| 9 |
tb |
Olive oil |
| 3 |
tb |
Heavy cream |
INSTRUCTIONS
CREAMY VINAIGRETTE
TO MAKE "CREAMY" TO 6 TB ADD
CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake
vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to
6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it
will not keep.) Halve the avocadoes and remove the stones. Mix the crab
meat with the vinaigrette and fill the avocadoes with this mixture. Peel
and slice the pear and peach and tuck slices into the crab meat. Decorate
the avocadoes with fresh primroses and serve immediately with thin finfers
of toast and butter. SERVES:4
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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