Coupe ‘Caprice’

Name: Coupe ‘Caprice’
Cuisine: France
Ingredients: dash of tabasco; salt and freshly-ground black pepper; 1 tablespoon finely-chopped fresh tarragon; 4 tablespoons double cream; 1 tablespoon finely-chopped green pepper; 1 tablespoon finely-chopped red pepper; salt and freshly-ground black pepper; 1 small melon; 1 8-ounce packet of prawns; ½ pint well-flavoured mayonnaise; 1 tablespoon tomato ketchup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 small melon
1 8-ounce packet of prawns
½ pint well-flavoured

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Chill melon and prawns. Combine mayonnaise, ketchup and cream; stir in peppers and season to taste with salt and pepper and a dash of Tabasco. Chill. Peel, seed and dice melon and combine with prawns and sauce. Spoon into individual salad bowls. Sprinkle with tarragon and serve immediately.