Recipe - Rules For Cheesecakes

3 80 g; (2 3/4oz) prawns,
; shelled
300 ml Lobster base; (10 1/2fl oz)
1 Carrot
One half bn Chives
1 Celeriac
9 Headless gambas cooked
prawns
300 ml Olive oil; (10 1/2fl oz)
100 ml Sherry vinegar; (3 1/2fl oz)
100 ml Tomato ketchup; (3 1/2fl oz)
250 ml Chateau challon; (8 3/4fl
oz)
600 ml Double cream; (21fl oz)
1 pack Mixed salad
500 g Chopped hazelnuts; (17
1/2oz)

Julienne celeriac. Cut the carrot and celeriac into brunoise. Whisk the
oil, ketchup and sherry vinegar. Add brunoise. Reduce chateau challon, add
the lobster base then place on ice. Whip the cream and season. Fold in the
cold lobster base. Deep fry julienne celeriac. Mix the prawns with the
cocktail sauce. Dress dish.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.