Maxine Atwater The Natural Foods Cookbook (Nitty Gritty, 1972) provides a recipe for Guacamole to be presented as a molded salad. The cook is given a choice of gelling agents: agar agar or gelatin. The recipe could easily be adapted to the production of a mousse.
By the way, the paper upon which this book is printed is most remarkable. It is like a textured blotter paper and it is light brown, unbleached. Characteristics meant to suggest a "natural" product.
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