Crabmeat Stuffed Melon
Recipe appetizers for 6 people based on Melon.
Preparation:
Preparation: Decapitate the melons to three quarters of their height, recover the pulp with a corer and set it aside, remove the seeds and the fibrous parts. Mix the pineapple, apples, orange slices in a salad bowl, add the crabmeat. Blanch the pepper in boiling water, drain it, cut it into strips and add it to the mixture. Also add the mushroom heads, the pitted and halved cherries in alcohol. Preparation of the sauce: dilute the sugar with three tablespoons of hot water, add the lemon and orange juice. Add the maraschino, ginger syrup and chopped mint. Pour the sauce into the salad bowl, stir, leave to rest for half an hour, then add the ox tongue and candied walnuts. Fill the melons with the mixture, cover them with the upper part that acts as a lid. Put all the melon pulp in a serving dish. Uncover the melons on the table and serve the pieces of melon pulp together with the salad. Accompanied with toasted bread and butter curls.
Ingredients:
Ingredients: 2 Melons - 200 G Diced Pineapple Meat - 2 Diced Renette Apples - 12 Slices Oranges Cut In Half - 300 G Canned Crab Meat - 100 G Diced Corned Tongue - 50 G Candied Walnut Pieces - 1 Green Pepper - 50 G Champignon Mushrooms in Oil - 50 G Cherries in Spirit - 3 Tablespoons Sugar - 1/2 Glass Orange Juice - 1/2 Glass Lemon Juice - 1 Maraschino Glass - 1 Tablespoon Ginger Syrup - 1 Tablespoon Chopped Fresh Mint - To Accompany: - A Few Toasted Bread Triangles - A Few Butter Curls
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