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Shrimp Salad

Take one quart of boiled and skinned shrimps, lay them in a deep dish, seasoning with one pinch of salt, one-half pinch of pepper and one tablespoonful of vinegar and adding a few branches of celery, also chopped up. Mix well together, then transfer it to a salad-bowl and pour over one-half breakfast cupful of mayonnaise dressing; decorate with two hard-boiled eggs, cut into quarters six leaves of lettuce, twelve stoned olives and one tablespoonful of capers. The salad is then ready for use.