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Shells of Fish and Mushrooms

Cut cold fish-salmon, halibut, lobster, etc. into small cubes, mix with one-third in measure of cooked mushrooms, also cut small, and add for each cup of mushrooms and fish one tablespoonful of gherkins cut fine. Season with French dressing and let stand one hour; then drain, and mix with jellied mayonnaise. Fill chilled shells with this preparation, rounding it on the top.

Make smooth, and mask with jellied mayonnaise.

Decorate with gherkins and the white of a hardboiled egg cut in fanciful shapes, and with stars of mayonnaise.