Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Small lingoustines; peel and slice in |
| ; small pieces | |
| 1 small | Carrot |
| 2 | Sticks celery |
| 1 small | Onion |
| 1 small | White of leek |
| 1 | Glass white wine |
| 10 | Black peppercorns |
| 1 | Bay leaf |
| 2 tablespoons | White wine vinegar |
| 4 pints | Water |
| 1 | Sliced lemon |
| 1 | Sprig parsley |
| Dill stalks | |
| 1 tablespoon | Coarse sea salt |
| 6 tablespoons | Mayonnaise |
| 1 tablespoon | Heinz tomato ketchup |
| 1 dash | Worchester sauce |
| 1 dash | Tabasco |
| 1 tablespoon | Cognac |
| Lemon juice | |
| 1 pinch | Paprika |
| Salt | |
| 2 | Little gem lettuce |
| 1 | Spring onion; thinly sliced |
| 2 | Plum tomatoes |
| ⅓ | Cucumber; peeled, and thinly |
| ; diced) | |
| 1 | Lemon |
| 1 tablespoon | Paprika |
| 1 | Egg white |
| 1 | Sprig dill |
SAUCE
SALAD
Place all the ingredients, except the langoustines into a deep saucepan, bring to the boil and simmer for 15 to 20 mintues. Bring back and plunge in the langoustine for 2 to 3 mintues. Remove and cool. Peel the tails, but keep 4 whole aside for garnish. Prepare the cocktail sauce by mixing together all the sauce ingredients.
Season to taste with a little salt, lemon juice and paprika then set aside.
Prepare the salad by tossing together all the salad ingredients, season lightly with a little salt and lemon juice.
First prepare the goblets or glasses by lightly beating the egg white with a fork and dip the rim into the egg white and then into the paprika, set aside. Gently divide the salad between the 4 goblets and equally divide the langoustine tails, season with a little lemon juice, spoon over the cocktail sauce, garnish with a little dill and serve with a wedge of lemon.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.