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Peel avocados. Blend, process or force pulp through a strainer until 3 cups of purée is obtained. Season with lemon juice, salt, pepper and garlic. Add mayonnaise and combine.
Soften gelatine in cold water. Combine with ½ cup bouillon and place over low heat, stirring until dissolved. Remove from fire and cool until lukewarm.
Add avocado puree and season with Worcestershire Sauce, Tabasco and parsley.
Pour avocado in an oiled mold and refrigerate until set. Unmold and cover with Gribiche Sauce.
Gribiche Sauce:
Finely chop egg whites and force yolk through a strainer. Blend oil with yolks. Pour into a bowl and add rest of ingredients.
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