Shells of Fish and Mushrooms

Name: Shells of Fish and Mushrooms
Ingredients: as needed Cooked Salmon (or other cold fish) (Originally cold fish (salmon, halibut, lobster, etc.).); as needed Cooked Mushrooms; 1 tablespoon Gherkins (Quantity estimated (not specified in original recipe)); to taste French Dressing; as needed Jellied Mayonnaise; as needed Chilled Shells; 1 large Hard-boiled Egg (Quantity estimated (not specified in original recipe))

A chilled seafood salad served in shells.

Ingredients

as needed Cooked Salmon (or other cold fish) (Originally cold fish (salmon, halibut, lobster, etc.).)
as needed Cooked Mushrooms
1 tablespoon Gherkins (Quantity estimated (not specified in original recipe))
to taste French Dressing
as needed Jellied Mayonnaise
as needed Chilled Shells
1 large Hard-boiled Egg (Quantity estimated (not specified in original recipe))

Instructions

1Cut the cold fish (salmon, halibut, lobster, etc.) into small cubes. Cut the cooked mushrooms into small pieces. Combine the fish and mushrooms, aiming for a ratio of approximately one-third mushrooms to fish.
2Add 1 tablespoon of finely cut gherkins for each cup of combined fish and mushrooms. Season with French dressing to taste.
3Let the mixture stand for 1 hour to allow the flavors to meld. Then, drain any excess liquid.
4Mix the drained fish and mushroom mixture with jellied mayonnaise. Fill chilled shells with the preparation, rounding it on top. Make the surface smooth and mask with more jellied mayonnaise. Decorate with gherkins and the white of a hard-boiled egg cut into fanciful shapes, and with stars of mayonnaise.