Abalone Salad
Ingredients
- Abalone, cooked lightly and cut in cubes
- French dressing
- Mayonnaise
- Lemon pulp (half a lemon, seeded, per cup of mayonnaise)
- 1 tablespoon parsley per cup of mayonnaise
Method
- Cook abalone lightly, cut in cubes, marinate in French dressing.
- Serve with mayonnaise that has had chopped lemon pulp and minced parsley added.
Notes from the transcription
- (Use pulp of half a lemon, seeded, and 1 tablespoon parsley to each cup of mayonnaise.)
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.