Divide into ramequins and set away to get very cold. Garnish, when sending to table, with chopped parsley, capers, and peppers.
American Salad
ASPARAGUS AND SHRIMP SALAD
- 1 pint (2 cups) boiled asparagus tips
- 1 pint (2 cups) cooked and sliced shrimps
- Mayonnaise dressing
- 1 tablespoonful capers
- 1 tablespoonful chopped olives
- 1 teaspoonful French mustard
Boil the asparagus tips and let them get cold; then put them into a fireproof dish with the shrimps. Put the capers, olives, and French mustard into the mayonnaise dressing, then mix it with the asparagus and shrimps.
CHERRY SALAD
- 2 cupfuls large, firm cherries
- Some crisp lettuce leaves
- Mayonnaise dressing
- ½ cupful blanched and cut almonds
Stone the cherries and cut them in halves; then mix them with the almonds and mayonnaise dressing. If mayonnaise is not desired, use a dressing made of four tablespoonfuls of olive oil, one tablespoonful of lemon juice, one teaspoonful of sherry wine, and seasoning of salt, pepper, and grated nutmeg.
Serve in cocottes lined with crisp lettuce leaves.