|Garlic||2 Clove (10 gm)|
|Lemon juice||2 Tablespoon|
|Tabasco sauce||1 Dash|
|Chicken stock||1 1⁄3 Pint|
|Thinly sliced lemon||2 Tablespoon|
Peel and remove the stones from 3 large ripe avocados.
Using a silver fork, crush the flesh and then beat with a wooden spoon until a smooth puree.
Combine with 1 tomato peeled, seeded and chopped finely, 2 cloves of garlic crushed with a garlic press (if not available, chopped fine and mashed), 2 tablespoons lemon juice, 3 tablespoons mayonnaise, 1 teaspoon salt and a dash of Tabasco sauce.
Stir in 16 oz. chicken stock.
Heat 4 oz. chicken stock.
Dissolve 6 tablespoons of gelatine in a cup with 3 tablespoons of cold chicken stock.
Add to the hot chicken stock and stir until all the gelatine is dissolved.
Cool and stir into the avocado mixture, mixing thoroughly.
Pour into a mould.
Chill overnight in refrigerator.
To serve, unmould on a serving dish and garnish with watercress and lemon slices.