NUT AND SWEETBREAD SALAD
A can of shrimps, a pound and a half of sweetbreads, cooked and cut into dice, a can of French peas, a can of mushrooms, a cupful of English walnuts, half a cupful of blanched almonds, and a cupful of finely cut celery. Mix with [mayonnaise] and serve on lettuce leaves. Half, or even a third, of this quantity is sufficient for a small family.