Home › Salads › Jellied Shrimp Salad

Jellied Shrimp Salad

Prepare a French dressing and with it thoroughly sprinkle the prepared shrimps, then set aside for at least two hours, that they may become thoroughly impregnated with the dressing. Turn them through several times, and if any of the liquid can be seen in the bowl, drain them before molding. Make an unsweetened lemon jelly, seasoning with salt, pepper, a few drops of onion juice and a tablespoonful of tarragon vinegar to each half pint. In a large mould or in individual ones, arrange some of the shrimps on the bottom and sides, pour in just enough of the liquid jelly to hold them, then stand on ice or in a cold place until set. Add more of the shrimps and jelly, and put away again, and so on until the moulds are filled. Put each individual mould on a bed of lettuce and garnish with mayonnaise whitened by the addition of stiff whipped cream, passing an extra quantity separately.