lotus



previous page: Avocado & Orange Salad with Walnuts
  
page up: Last Century Appetizer Recipes
  
next page: Avocado Soup

Avocado Pear with Crab, Pear, Peach and Primroses




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Avocado Pear with Crab, Pear, Peach and Primroses

2 ea Avocadoes

8 oz Crab meat; 225

1 ea Pear; ripe

1 ea Peach; ripe

1 tb Primrose petals; freshly picked

Creamy Vinaigrette

2 ts Sugar

1/2 ts Dry mustard

1 ea Garlic clove; crushed

3 tb White wine vinegar; or lemon juice

9 tb Olive oil

TO MAKE "CREAMY" TO 6 TB ADD 3 tb Heavy cream

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

 

Continue to:

Related Recipes:













TOP
previous page: Avocado & Orange Salad with Walnuts
  
page up: Last Century Appetizer Recipes
  
next page: Avocado Soup