Chayote, Andalouse

Cut the chayote in halves, take out the seed, and remove the skin. Cook in boiling, salted water about an hour and a half, or until nearly tender. Drain, and put into a saucepan. Add bits of butter, salt, pepper, and chicken stock, and let simmer half an hour. Drain again and remove a small piece from the centers. Fill the cavities with stewed tomatoes, and serve tomato sauce around them.

Stuffed Chayotes

Prepare the chayote as above. Stuff the halves with D'Uuxelles, and sprinkle with buttered crumbs. Bake fifteen minutes, and serve with brown sauce, to which meat glaze and tomato puree have been added.

Chayotes Baked In Cream Sauce

Have ready a buttered au gratin dish. Put in a layer of cooked chayote, cut in thin slices, and season with salt, pepper, and nutmeg, if desired. Cover with cream sauce, then add another layer of chayote and more sauce. Sprinkle with grated cheese, then with fresh bread crumbs mixed with softened butter. Let stand in a hot oven about ten minutes, to brown the crumbs.