Preparation info

    • Difficulty


Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

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Cut the base and top off half-a-dozen large grapefruits. Stand them upright and, turning them with a spiral motion, cut each one diagonally into four quarters so that a third of the flesh is left on the skin.

Cut each quarter into four strips of equal length. This should give you ninety-six sticks