1931 Cuban Cookery by Blanche Z de Baralt

86

GUACAMOLE.

A favorite salad made of cubes of ag'uacate and pineapple. French dres– sing. STUFFED AGUACATES. This is a marvel, and hostesses wishing' to pres~nt a startling novelty, sure to. please everyone, can offer nothing better. Half of an aguacate for each person. Peel the alligator pear, pulling off its skin carefully. Cut in two, lengthwise, and fill the cavity 0£ each half, left by the extraction of the large seed, with a mixture of diced boiled veg'etables– potatoes, carrots, beets, fine green peas, string beans and .asparagus tips, mixed with oil and vinegar and masked with mayonnaise. Much taste and imagination can be used in preparing this dish. The mayonnaise can be put on through a forcing tube, making a fancy design around the rim of the aguacate; pimolas or hard boiled eggs can be used, or the filling changed to any other salad com– bination desired, such as guacamole,