Shrimp Salad with Aspic Border

Ingredients

• 4 eggs Hard-boiled eggs
• 2 cups Aspic jelly
• 1/2 cup Small vegetable balls (or peas) (Quantity estimated (not specified in original recipe))
• 1 head Lettuce (Quantity estimated (not specified in original recipe))
• 1 pint Shrimp
• 1/4 cup French dressing (Quantity estimated (not specified in original recipe))
• 1/4 cup Mayonnaise (Quantity estimated (not specified in original recipe))

Instructions

1. 1Set a border mold in ice water. Dip hard-boiled eggs, cut in halves lengthwise and trimmed to fit the mold, in aspic jelly, and press against the sides of the mold alternately with small vegetable balls, or peas dipped in half-set aspic. Fill gradually the empty space in the mold with partly cooled jelly, adding vegetables here and there if desired.
2. 2Dip the mold in hot water and turn from the mold. Fill in the center 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.