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 tablespoon-ful 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 hard-boiled egg cut in fanciful shapes, and with stars of mayonnaise.

Shell of Fish and Mushrooms.

Oysters In Aspic Jelly

Parboil, drain, cool, and wipe dry one quart of oysters. Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with the sauce. Prepare a quart of chicken aspic. Dip in half-set aspic the white of egg, poached and cut in fanciful shapes, and small gherkins cut in thin slices, and decorate the bottom and sides of a charlotte or cylindrical mould standing in ice water. Pour in jelly to the depth of half an inch; when set, arrange the oysters on it in a circle, one overlapping another; pour in more jelly, and, when set, dispose upon it another circle of oysters. Continue this order until the mould is filled. When removed from the mould, garnish with chopped aspic and fans cut from gherkins and lettuce. Serve with the remainder of the pint of mayonnaise.

Oyster-And-Celery Salad

Parboil the oysters (heating them to the boiling-point in their own liquor), drain, and, if large, halve each; marinate with a French dressing (i.e., toss the bits of oyster in oil enough to coat them nicely; then toss them in a little lemon juice, dust with salt and pepper, and set aside to become thoroughly chilled). When ready to serve, drain again and add about one-third as much in bulk of fine-chopped celery and one or two tablespoonfuls of pickled nasturtium seeds or capers; then mix with mayonnaise or a boiled dressing. Serve on a bed of lettuce leaves. Cabbage, sliced as for slaw, may be used in the place of celery. Garnish with small pickles cut in thin slices and spread to resemble a fan.

Oyster-And-Sweetbread Salad

Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of oysters, drain, cool, and cut in halves; marinate the sweetbreads and oysters with French dressing, and allow them to stand at least half an hour; drain, mix with mayonnaise, and serve on a bed of lettuce or cress. Or, surround with a circle of chopped cucumbers seasoned with French dressing.

Shrimp Salad In Cucumber Boats

Pare the cucumbers, which should be rather short, and cut them in halves lengthwise; remove the seeds and steam until tender; chill, and arrange on lettuce leaves, or on a bed of watercress. Clean and marinate the shrimps. If large, divide into two or three pieces. Mix with mayonnaise and place in the cucumbers. Decorate with stars of mayonnaise and whole shrimps.

Shrimp Salad in Cucumber Boat.

Shrimp Salad With Aspic Border

Set a border mould in ice water; dip hard-boiled eggs, cut in halves lengthwise and trimmed to fit the mould, in aspic jelly, and press against the sides of the mould alternately with small vegetable balls, or peas dipped in half-set aspic; fill gradually the empty space in the mould with partly cooled jelly, adding vegetables here and there if desired. Dip in hot water and turn from the mould. Fill in the centre with lettuce, torn in pieces, and one pint of shrimps, broken in pieces and dressed with French dressing. Smooth the mound and mask with jelly mayonnaise. Decorate with shrimps and small heart leaves of lettuce.