Avocado with French Dressing

Ingredients

• an avocado
• salt
• pepper
• one-third vinegar
• two-thirds olive oil
• a little French mustard

Method

1. 1

   Split the avocado, remove the pit, and fill half full with a dressing made with salt, pepper, a little French mustard, and one-third vinegar and two-thirds olive oil.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 231. The excerpt below is the record exactly as published.

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Sliced oranges and grapefruit, in equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet. Serve in double supreme glasses with a few fresh strawberries on top. Prunes Victor. Put two pounds of dry prunes in an earthen pot, add two quarts of water, the rind of a lemon, one stick of cinnamon, one-half cup of sugar, and a vanilla bean. Put on hot stove and bring to a boil. Then move to one side of fire and simmer slowly for six hours. Or, set in a moderate oven for six hours. Allow to become cool, and add a pony of good cognac. Use the prune juice for a morning drink, and serve the prunes with cream. Chicken stuffed with raisins. Soak a small loaf of bread in warm milk, squeeze out lightly, and add an equal volume of raisins. Season with salt and pepper, fill the chicken, and roast in the usual manner. California raisins may be used in many dishes, such as soup, fish, entrees, roasts, bread, puddings, ice cream, etc. Rice Californienne. Wash a pound of rice in cold water. Chop an onion, smother in butter, add the rice, one quart of broth, and season with salt and pepper. Bring to a boil, cover, and set in oven for thirty-five minutes. Before serving add one-half cup of grated cheese. Tripe, Wm. H. Crane. Wash the tripe well, and cut in round pieces about five inches in diameter. Place them in a saucepan with a few carrots, two or three onions, some whole peppers, salt, white wine, and good white broth. Boil until thoroughly tender. Then place the tripe in a stone jar and strain the liquid over it. Keep in a cool place. When needed turn them in flour, and fry quickly in a frying pan in very hot butter. Serve with some parsley butter. Avocado, French dressing. Split the avocado, remove the pit, and fill half full with a dressing made with salt, pepper, a little French mustard, and one- third vinegar and two-thirds olive oil

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