| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, At, Ballymaloe, Year | 1 | Servings | ||
INGREDIENTS
| Fresh radishes complete with | ||
| leaves | ||
| Finest unsalted butter | ||
| Sea salt | ||
| Crusty bread |
INSTRUCTIONS
Wash the radishes and trim the tail and the top of the leaves if they are long. Cut a chunk of butter into 1cm cubes. If you have a pair of butter pats, soak them in cold water and then roll each cube into a ball, and drop then into a bowl of iced water. To serve: Put 7 or 8 chilled radishes on each plate, add 2 or 3 butter balls and a little mound of sea salt. Serve fresh crusty bread as an accompaniment. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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