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Spanish Salad

Bleach some heads of endive, and arrange them in a mound in the middle of a dish; peel some rather large tomatoes, divide them into sections, and place them round the endive. Boil some eggs very hard, and when cold, shell and set them in a mortar after having cut them into halves and scooping out the yolks, being careful not to break the whites. Pick some shrimps or lobster, and put them in the mortar with the yolks, and pound to a paste. Fill the hollow of the whites with the paste and level it off at the top, and arrange them round the tomatoes. Strew some chopped shallot and sweet pepper over the endive; mix together in equal proportions some oil and vinegar; season the mixture with salt and pepper, and pour it over the salad. Serve at once.