Prune-and-Pecan Nut Salad

Ingredients

• 1/2 lb Prunes, cut in lengthwise strips
• 1/4 lb Pecan nut meats, cut in three pieces, each, lengthwise
• 1 cup Heavy cream (Originally double cream.)
• 1/2 teaspoonful Paprika
• 1/4 teaspoonful Salt
• 2 tablespoonfuls Lemon juice
• 1 tablespoonful Dry sherry (optional)
• 1 head Heart-leaves of lettuce

Instructions

1. 1Cut the prunes into lengthwise strips. Cut the pecan nut meats into three pieces each, lengthwise.
2. 2Add salt and paprika to the prunes and nuts. In a separate bowl, beat the heavy cream, lemon juice, and sherry (if using) until firm. Mix three-fourths of the cream mixture with the nuts and prunes.
3. 3Set the prune and nut mixture in rounding spoonfuls on heart-leaves of lettuce. Pipe a star of the remaining dressing above the salad in each leaf. Serve with bread and butter at luncheon or supper. Decorate with pieces of prune and nuts.