Joan Crawford‘s Avocado Cream Canape
3 ripe avocados
1 teaspoon grated Spanish onion
1 teaspoon mayonnaise
Assorted crackers and mini toasts
Serving size: 8
Directions: Scoop out the pulp of the three avocados. Add Spanish onion and mayonnaise, a “pinch of salt and a dash of tabasco.” Stir ingredients until creamy and then serve in a bowl. Place the bowl in the center of a large plate and surround the bowl with crackers and mini toasts.
This recipe comes from 1936 and seems legit. I had to format it since the article was talking about a dinner party she and Franchot Tone were hosting.