Hors d'oeuvre
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A nice starter of grated dressed carrot, gherkins and olives, French saucisson, Duck pâté and some prawns in a little home made mayonnaise. But see below and make it up yourself!
The great Elizabeth David says in French Provincial Cooking that "a well composed hors d'oeuvre consists, approximately, of something raw, something salt, something dry and meaty, something gentle and smooth and possibly something in the way of fresh fish." and I'm certainly not going to argue!
¼ kg good fresh carrots
- Make some fresh mayonnaise Recipe . Make a french dressing by beating the olive oil, wine vinegar and a little salt to taste.
- Clean, scrape and grate the carrots. And then use a mandoline or whatever to cut into matchstick size strips. Toss with a little of the dressing and keep to one side.
- Mix the mayonnaise in ratio 10 fl oz to one tablespoonful of tomato purée Picture . Wash and drain the prawns, sprinkle with a little salt and a squeeze of lemon juice, and then stir in about two tablespoonfuls of tomato mayonnaise.
Categories: cstarter cother Recipe Id: r1110