Crayfish treat

Press, Volume CXV, Issue 33957, 25 September 1975, Page 6

Crayfish treat

(By CELIA TIMMS) Crayfish and pineapple salad is a treat for a special occasion. It is a most attractive looking dish and it tastes delicious. Quantities given make enough for four servings. You will need:2 cups cubed crayfish meat 1 cup finely chopped celery 2 hard-boiled eggs 1 green pepper 1 small can pineapple rings Lettuce Salt and pepper Paprika Mayonnaise Method: Combine cubed or flaked crayfish with celery. Season with salt and pepper. Choose crisp lettuce leaves in cup shape and fill with mixture. Coat with thick mayonnaise and sprinkle with paprika. Chop hard-boiled eggs and green pepper and mix together. Sprinkle this around the edge of the fish hi the lettuce cup and garnish with wedges or half rings of drained pineapple. WHITEBAIT COCKTAIL Whitebait cocktail makes an excellent starter for a dinner party of four. You will need:1 glass (or more) whitebait i cup salad dressing or mayonnaise 4 cup tomato soup Curry powder Lemon juice Salt and pepper Nutmeg Method: Cook the washed and drained whitebait in a very little milk seasoned with salt and pepper and a pinch of nutmeg until it has lost its transparency. Drain very thoroughly and chill. Blend salad dressing or mayonnaise with undiluted tomato soup and flavour to taste with curry powder and lemon juice. Divide the fish between four tall-stemmed glasses and pour over the prepared sauce. Chill well before serving garnished with parsley or a slice of lemon on the rim of each glass, i