Shrimp Salad And Tomato Aspic Recipe

Instructions

1. Put the strained liquor from a can of tomatoes over the fire, and season with salt, paprika, and the strained juice of 1 onion.
2. Have ready half a box of gelatine that has soaked three hours in a cup of cold water.
3. When the tomato liquor boils, skin, pour over the gelatine, and set in a cool place to jelly.
4. Line a salad dish with lettuce leaves, arrange the shrimps on these, and place spoonfuls of the tomato jelly on them.
5. Serve with French salad dressing.