Alligator Pear Salad

Ingredients

• avocadoes, or alligator pears
• olive oil
• lemon juice
• a dash of onion
• salt
• cayenne

Method

1. 1

   Keep the fruit on ice until the last moment, as the salad should be very cold.

2. 2

   Cut the pears in two lengthwise and remove the centres, filling the cavity with a dressing made with olive oil, lemon juice, a dash of onion, salt, and cayenne.

3. 3

   Serve in a deep dish on a foundation of shaved ice and a few lettuce hearts.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 103. The excerpt below is the record exactly as published.

avocadoes, or alligator pears. Keep the fruit on ioe until the last moment, as the salad should be very cold. SALADS. 241 Cut the pears in two lengthwise^ and remove the centres, filling the cavity with a dressing made with olive oil, lemon juice, a dash of onion, salt and cayenne. Serve in a deep dish on a foundation of shaved ice and a few lettuce hearts. ALLIGATOR PEAR SALAD. Miss Rita Oray, New York, Wash pears thoroughly, cut into squares or length- wise pieces, mix with French or mayonnaise dressing and serve on crisp lettuce leaves. ALLIGATOR PEAR SALAD. Mrs. F. D. Gray. Cut pears in half lengthwise, scoop out the inside. Take half of pear which was taken from the inside and the same quantity of celery, cut in small pieces, and mix with mayonnaise dressing. Place this in the pear shell, adding chopped pecan nuts. Serve on lettuce leaves and sprinkle top with chopped pecan nuts. SAUCES. CHAPTER XIV All recipes without name accompanying them have been thoroughly tested. HOBSERADISH SAUOE. Mrs. T. K. Egbert, New York. Mix together two tablespoonfuls of soft white crumbs of bread, and two tablespoonfuls of grated horseradish. Cover them with cream or milk, and let soak for two hours. Then rub them through a sieve^ and add one- quarter teaspoonful of salt, one-quarter teaspoonful of sugar, and two tablespoonfuls of vinegar. Enough milk should be used to give it the consistency of cream. This sauce will keep in a cool place for several days. HORSERADISH SAUCE. Into a cupful of drawn butter beat a great spoonful of grated horseradish wet with lemon juice, and work to creamy whiteness. ANCHOVY SAUCE. Beat a tablespoonful of anchovy paste into a cupful of drawn butter, adding the juice of half a lemon and a dash of cayenne

Cook this with the app: pantry check, scaling, and the assistant.