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Halibut Salad

Chop very fine one pound of cooked halibut, season with a few drops of onion juice, two tea-spoonfuls of lemon juice, half a tea-spoonful of paprika, one and a half tea-spoonfuls of salt, and a few grains of cayenne; add one-third of a cup of thick cream, which has been beaten until stiff, and the whites of three well-beaten eggs. Put into buttered timbale moulds, and cook in the oven until firm. When quite cold remove from the moulds, arrange on salad dish, garnish with mayonnaise around and on top of fish, and shrimps at the base.