The salad is made by cutting canned shrimps into halves, and after putting them into small individual moulds, pouring over them a lemon jelly made without sweetening, and well seasoned. These moulds are to be turned out on lettuce leaves, and one or two small shrimps placed by each, and stiff mayonnaise passed with them. The ices may be had from the caterer in the form of shells, or fishes, or boats. If these are not to be had, a home-made cream may be served in the large scallop shells which are to be purchased very cheaply. If you are too far inland to obtain sea food, or if you do not fancy it for a whole luncheon, your decoration will sufficiently suggest the idea of the meal, and another menu can be substituted.
MENU
Red Raspberries.
Cream of Green Pea Soup.
Fish Cutlets. Sauce Tartare.
Fried Chicken. Potato Croquettes. Peas.
Iced Tea (or Tea Sherbet).
Whole Cucumber Salad. Almonds. Pim-olas.
Caramel Ice Cream. Bonbons.