recipe comes from Karen
( Ilyce is her alias ) who is in a recipe club
with between twenty and thirty members, the oldest
of whom is eighty-six and the youngest is thirteen,
who collect recipes and love to cook.
told me that she is "thirty-four years old,
single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product recipes,
the net, recipe groups and a list of other places.
If I've taken the recipes from the web or from
a magazines, there should be a source but sometimes,
over the years, it wasn't collected".
a deep bowl, mash the egg yolks and milk together
with a spoon or table fork until they form a
1 tablespoon of the lime juice, the sugar and
beat in the vegetable oil, a teaspoon or so
at a time; make sure each addition is absorbed
before adding more. Add the olive oil by teaspoonfuls,
the remaining lime juice into the sauce and
taste for seasoning.
your fingers or a small knife, remove the skin
from the fish and pick out any bones. Drop the
fish into a bowl and flake it finely with a
the chopped egg whites and the sauce, and toss
together gently but thoroughly.
before serving, cut the avocados in half. With
the tip of a small knife, loosen the stones
and lift them out. Remove any brown tissue like
fibers clinging to the flesh.
the fish mixture into the avocado halves, dividing
it equally among them and mounding it slightly
in the center.
3 strips of sweet pepper or pimiento diagonally
across the top of each avocado and serve at