Procedure

1. Cut grapefruit in two and remove centers with grapefruit corer.
2. With grapefruit knife cut around each section between skin and membrane and remove membrane.
3. Cut points with scissors or with grapefruit cutter or with a sharp knife make handles.
4. Cover edges with finely chopped Watercress.
5. Remove every alternate section from grapefruit and replace with Lobster or Crabmeat or Sardines.
6. Fill center of each grapefruit with a mixture of 1 teaspoon celery, finely cut, and mixed with Finely cut pecan nut meat, and moistened with Mayonnaise dressing.
7. Chill in refrigerator, directly under chilling unit and serve on individual plates garnished with Chicory and watercress.

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