Shrimp Salad

Skin the shrimps, already cooked in unsalted water, season them with salt, pepper, oil and vinegar, and serve them in a salad bowl on top of lettuce leaves, and sprinkle over some chopped parsley; lay a lettuce head on top, or, if preferred, when the shrimps are dressed, cover them with a mayonnaise sauce (No. 606), and instead of laying them in the salad bowl they may be set inside a border made as follows: Coat a border mold (Fig. 470) with some clear jelly (No. 103), decorate it through a cornet with lobster butter and Montpellier butter (No. 580), then fill it up with whipped jelly. Unmold and surround it with quartered hard-boiled eggs, and garnish the inside of the border with some seasoned lettuce; on top of this lay the seasoned shrimps in a pyramid, and sprinkle some chopped parsley over them; set on the summit a lettuce heart, and serve a mayonnaise sauce (No. 606) separately.

COOKED VEGETABLE SALADS (Salades de Legumes Cuits).