In message , Dora 
 writes
>Arri London wrote:
>> Giusi wrote:
>>>
>>> "Janet Baraclough"  ha scritto nel messaggio
>>>> from Arri London  contains these words:
>>>
>>>>> The 'prepared' horseradish...just the ordinary cream-coloured
>>>>> stuff of>> grated horseradish, vinegar and salt.
>>>>
>>>>> Have *never* once had a mayonnaise-based prawn cocktail sauce in 
>>>>>
>>>>> US>> restaurant...always ketchup/horseradish or similar.
>>>>
>>>>   I'd have thought ketchup and horseradish would completely
>>>> vanquish> the flavour of prawns?>
>>>>   Janet
>>>
>>> Nope, but then we use little of it, merely dipping the creature 
>>>into
>>> it, never smothering it as described here.  What that sounded like
>>> is what we would call shrimp salad.
>>
>>
>> Maybe *you* use little of it. Most people coat the prawns with it. A
>> good restaurant wouldn't offer it anyway.
>
>Most people *don't* coat the prawns with it.  Listen to what Giusi is 
>saying.  Plus, it is served in the "good" and "nice" restaurants in a 
>shrimp cocktail or upon request.  To limit it to "cheap buffets" sounds 
>a little ridiculous and snobbish.
>This all boils down to a matter of custom - the UK is used to a 
>mayonnaise-based sauce as opposed to the US version.
>So be it.  The world won't end.

It has made a come-back in many restaurants in the UK of late.  I rather 
like it.  Food snobs may not be so keen.  Who cares if it well presented 
and tastes good?
-- 
June Hughes