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    GREEN SAUCE FOR FISH AND SHELLFISH     

   Ingredients :
 
15 watercress leaves
12 spinach leaves
8 sprigs of parsley stripped from the stems
2 cups mayonnaise
½ teaspoon Dijon mustard
½ garlic clove, crushed
Sal
Pepper

   Preparation:

Wash watercress leaves, spinach leaves, and sprigs of parsley stripped from the stems.

Cover them with boiling salted water and let stand for 5 or 6 minutes.

Drain the greens, plunge them in cold water, and drain again, pressing out all the surplus water.

Rub the wilted leaves through a fine sieve and combine with 2 cups mayonnaise, Dijon mustard and garlic.

For cold lobster, salmon, striped bass, other fish and shellfish.

Sent by Patricia P. Risso
       
       
 
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