Avocado Mousse Salad, San Francisco Style
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp hot water
1 (3 oz.) package lime-flavored gelatin
2 small avocados
1 (3oz. ) package cream cheese
2 tsbp mayonnaise
2 tbpsp lemon juice
1 tsp salt
3/4 cp diced grapefruit sections, drained
whole grapefruit sections
1 - Add hot water to gelatin.
2 - Stir until dissolved.
3 - Let chill until cosistency of unbeaten egg white.
4 - Pare avocados.
5 - Remove seeds.
6 - Mash enough avocado to make 2/3 cp.
7 - Slice remainder.
8 - Beat mashed avocado, cheese, mayonnaise, lemon juice, and salt together with rotary beater until creamy.
9 - Add thickened gelatin mixture.
10 - Beat until blended.
11 - Fold wsliced avocado and diced grapefruit sections into mixture.
12 - Pour into 1-quart mold.
13 - Chill until firm.
14 - Unmold on chilled salad platter.
15 - Garnish with grapefruit sections.
Makes 6 servings.