This is an unusual and refreshing accom-paniment to a hot main dish such as baked ham or roast leg of lamb. It may also be
served as a light, summery first course.
4 ripe avocados, peeled and stoned 4 fl. oz. fresh lemon juice 2 teaspoon salt
2 teaspoon black pepper
1 tablespoon chopped fresh chervil
With a small, sharp knife, cut the avocados lengthways into thin slices and place them on a shallow glass dish. Cover them
with lemon juice and season with salt and pepper.
Cover the dish and marinate the avocado in the refrigerator for at least 1 hour.
Remove the dish from the refrigerator and, with a slotted spoon, transfer the avocado slices to a chilled serving dish, discarding the lemon juice. Sprinkle the avocado with the chervil and serve at once.