Post #148643 by Chrisc on Wed, Mar 23, 2005 5:01 AM

From Cookery in Colour,
ed. Marguerite Patten,
Paul Hamlyn,1960:

1 medium-sized pineapple
2 cups diced cold pork
French dressing
2 heads chicory
1lb cocktail pork sausages, cooked
about 12 olives

cut the top from the pineapple and scoop out fruit pulp, refill with diced cold pork, diced pineapple, and chopped olives and bind together with the French dressing given below. Stick whole olives and cocktail sausages on sticks on the outside of the pineapple and put the pineapple on a dish surrounded by chicory leaves. It is desirable to serve this dish chilled, which makes it an especially suitable dish for Sunday parties as it can be prepared the day before and left in the refrigerator until rquired.

French Dressing:
1 part of vinegar to 2 parts oil, salt and pepper.
Add the vinegar to the oil little by little, stirring hard. Add salt and pepper to taste. Some people enjoy a little lemon juice added to the dressing.