CALIFORNIA AVOCADO ASSOCIATION 



53 



hard-boiled egg through a sieve, season, and color with a few drops of 

 Soya sauce. Shape this mixture into the form of the kernel and replace 

 in the center to imitate stone. Serve on a bed of lettuce leaves. 



To SERVE AS A SPECIAL COURSE or salad for cold meats, line a 

 mold with a good Madeira wine jelly, when same has set on the ice; put 

 in a layer of avocado cut in cubes; fill up with jelly; let set again ;add a 

 layer of the meat of tomatoes cut in cubes and previously drained; add 

 another layer of jelly till the mold is full. Place on ice until firm; serve 

 with mayonnaise in a sauce boat. 



As A DESSERT, the avocado can be served scooped out and dished 

 up in a glass dish, and served with a sauce "Dame Blanche," which con- 

 sists of whipped cream, sweetened with vanilla sugar and flavored with 

 cherry brandy (kirschwasser). 



The prevalence of serving the avocado as a salad fruit has led many 

 people to believe that it cannot be accommodated any other way than the 

 ones previously mentioned; but the composition of this valuable addition 

 to our line of foodstuffs indicates that it can be cooked and accommodated 

 in a variety of ways. 



Avocados in Soup. — In Mexico, the avocado is used as an ingre- 

 dient of soups, to which it is added cut up in small pieces. In gumbo or 

 mulligatawny, the addition of avocado cut in small cubes is a welcome 

 novelty; or shaped into small balls with a small potato scoop it can serve 

 as a garnish to any clear soup. They may also be cooked in chicken 

 broth, rubbed through a sieve with the liquor in which they have been 

 cooked, put back in a pot, brought to a boil, and a little arrowroot added 

 which has been previously mixed with cold water. To this add a little 

 sweet cream before serving. As a cream soup, the nutty flavor of the 

 avocado comes to its best advantage. The absence of starch in the fruit, 

 where the amount present is insignificant, requires that a binder be used. 

 This may be a base of rice cooked in some rich stock and then rubbed 

 through a sieve. To this the meat of the avocado is added and cooked 

 soft; then strained again to procure a smooth cohesion of both, and served 

 with cream slightly flavored with a little grated nutmeg. Another method 

 is to cut some celery in small pieces, smother these in butter, add some 

 flour to form a paste, fill up with veal or chicken stock, add the avocado 

 cut in pieces, and let slowly cook for an hour. Rub through a sieve and 

 bind with a yolk of egg beaten in some sweet cream. 



Fish baked with avocado is a novelty worth trying. Most 

 fishes when baked in a dry state, without the addition of a generous 

 amount of fat, be it either butter or oil, dry out quickly, being in general 

 deficient in fat. The addition of avocado, rubbed to a paste with 

 either butter or olive oil and seasoned with paprika and salt, then spread 

 on the fish and baked in the oven, is a decided novelty. As a garnish 

 with a planked fish, the combination is also pleasing. 



Avocado with meat or fowls. — The high price at the present 

 time prevents the more general use of this fruit with meats or fowls; yet 

 sliced and fried in butter, it can be served with broiled meats or chickens. 



As A VEGETABLE, the avocado can be cooked either smothered in 

 butter or boiled in a little chicken stock and served wifh Poulette sauce 



