But the most obvious fact about praise – whether of God or anything – strangely escaped me. I thought of it in terms of compliment, approval, or the giving of honor. I had never noticed that all enjoyment spontaneously overflows into praise…The world rings with praise – lovers praising their mistresses, readers their favorite poet, walkers praising the countryside, players praising their favorite game… My whole, more general, difficulty about the praise of God depended on my absurdly denying to us, as regards the supremely Valuable, what we delight to do, what indeed we can’t help doing, about everything else we value. I think we delight to praise what we enjoy because the praise not merely expresses but completes the enjoyment; it is the appointed consummation.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy, Vegetables			4	Servings

INGREDIENTS

1/2	lb	Smoked fish
4		Eggs — hard Boiled
1/4	c	Milk
1/4	c	Lime juice
1/4	ts	Sugar
1/2	ts	Salt
1/3	c	Vegetable oil
2	tb	Olive oil
2	lg	Avocados — ripe
1	lg	Red bell pepper — or 12
		Pimientos -can

INSTRUCTIONS

Remove the skin and bones from fish and flake the flesh with a fork.
In a deep bowl, mash the egg yolks with the milk until they form a smooth
paste.  Add sugar, salt, and 1 tablespoon of the lime juice. Then beat in
the vegetable oil, a teaspoon or so at a time.  Add the olive oil in the
same gradual manner.  chop egg whites finely and add them to the bowl,
along with the fish.  Combine thoroughly but gently.
Just before serving, cut the avocados in half, remove pits, and fill
cavities with the fish mixture.  Garnish with pepper or pimento, and pass
around the remaining lime juice to sprinkle on individual servings.
Recipe By     : African News Cookbook-African Cooking for Western Kitchens
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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