CRAYFISH SALAD.
To half a pound of picked crayfish allow 2 tablespoonfuls of lemon juice. Put this on ice or in a very cool place till ready for use. Serve as soon as possible on tender lettuce leaves (a leaf for each individual with the fish on it). Sprinkle a little salt and pour a good mayonnaise dressing over it, and then sprinkle with a little finely-chopped parsley. Or, the fish may be made the base of an ordinary good lettuce salad, the dressing poured over all*
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Bibliographic details
New Zealand Herald, Volume LXV, Issue 19838, 7 January 1928, Page 6 (Supplement)
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87CRAYFISH SALAD. New Zealand Herald, Volume LXV, Issue 19838, 7 January 1928, Page 6 (Supplement)
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