Alligator Pear Salad a la Mauro / Salade de Poires d’Avocat a la Maure

Step 1. halves across and remove the pulp. Slice it in rings, across each ring

Step 2. about a half inch in thickness. Take the head of lettuce that first

Step 3. has been left in ice-water to become crisp and arrange it in the

Step 4. form of a ring on a platter. Cut one and a half inches out of each

Step 5. ring of the pear and lift them carefully on a platter with the

Step 6. closed part in, in the form of a horseshoe, and sprinkle them with

Step 7. some lemon juice. The rest of the alligator pear cut in small

Step 8. strips Julienne style and mix with some mayonnaise dressing.

Step 9. Divide and fill in each. Feel and cut the oranges and grape¬

Step 10. fruit in small even clifts and arrange them across in the horseshoe

Step 11. every other orange and grapefruit close together. Stir the butter

Step 12. to a cream and color it a trifle with the orange coloring. Put it

Step 13. in a paper bag that holds a fine tube and decorate all around the

Step 14. pear, making it look more like a horseshoe. For nails put a dot of butter with a speck of truffle on each. In the center of the platter put the heart of the lettuce. Alligator Pear Salad a la Ingeborg Salade de Poires d’Avocat a V Ingeborg

Step 15. Two alligator pears. One pound of grapes. Twelve maraschino

Step 16. cherries. One head of lettuce and some aurorian sauce, two large seedless oranges.

Step 17. ice-water until crisp. Peel the oranges and slice each into four

Step 18. pieces. Peel the alligator pear. Cut it in halves lengthwise.

Step 19. (Be careful not to break it.) Remove the pulp inside. Cut each

Step 20. Copyright, 1924, by Mrs. Ericsson Hammond