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1917 ANNUAL REPORT 



or a cream sauce. When yet a little firm the avocado can be cut in slices, 

 macerated with salt, pepper, and a little lemon juice, dipped in batter, 

 and fried in deep grease. 



Stuffed avocado can also be served as a separate course. Re- 

 move the flesh of the avocado, cut in small cubes, and fry in butter with a 

 few fresh mushrooms cut fine and cooked lean ham. Add a spoonful of 

 cream sauce, some white bread crumbs, chopped parsley, salt, pepper, 

 grated nutmeg, and bind with yolk of a raw egg. Refill in the shells, 

 sprinkle liberally with grated Parmesan cheese, and bake slowly in the 

 oven. 



As A DESSERT, the avocado can be prepared in a variety of ways. 

 Raw, it can be served sliced, macerated with brandy, white wine, and 

 sugar. Cooked, the avocado, cut in quarters, is served after having slowly 

 cooked in syrup to which a few pieces of ginger have been added. 



As AN ICE-CREAM, a cooked custard is prepared the same as for 

 Philadelphia ice-cream, the mashed avocado added, flavored with a little 

 almond extract, frozen, and served with Japanese rice cakes. 



As A PUDDING, the avocado allows of several preparations where 

 the ingenuity of the cook is given ample leeway. 



Avocado Prince Cupid. — Blanche some rice in water, strain thd 

 water off, fill up with white wine, add some pineapple cut in small pieces 

 and a stick of vanilla. Cook to consistency and cool off. Dish the rice 

 on a platter or silver dish as a socle. Dispose the avocado, cut in halves, 

 on this rice. Fill the cavity with guava jelly, flavored with maraschino. 

 Add a small piece of angelica to the small end of the avocado to imitate 

 the stem. Sprinkle a few chopped macaroons over the whole and serve 

 with guava syrup. 



Avocado en Surprise. — Cook some rice in milk, sweetened with 

 sugar and flavored with vanilla. When cooked, incorporate a little butter 

 and cool off. Cut avocados in halves, macerate in vanilla syrup and cog- 

 nac. When needed, dish up rice on silver platter, making a depression 

 in the center, in which the avocados will be disposed in a ring. Cover the 

 outer part of the border of rice with meringue (white of eggs beaten to a 

 stiff froth and sweetened), powder with sugar, and bake in hot oven. 

 Glace the avocados with orange jelly before serving. 



Avocado Queen Liliuokalani. — Peel small avocados, figuring 

 on one to a person. Cut off the tip at the larger end to remove the stone 

 carefully without breaking the pear. Sprinkle a teaspoonful of Creme 

 d'Anisette in the cavity and fill with pralice ice. Place the tip over the 

 ice, wrap in wax paper and put back in conservator. Cut a ring for each 

 pear out of sponge biscuit or Genoise, dip in Anisette syrup, and dispose on 

 glass shells. Set the iced avocado on top of the ring, add a piece of 

 angelica to simulate the stem. Decorate the lower part of the pear and 

 the ring with sweetened whipped cream, sprinkle some crushed nougat on. 

 it, and serve with a fresh strawberry sauce. 



