queen of hearts salad

4 Servings
 tablespoon Gelatin
  /2 c cold water
½ cup Stewed tomatoes
 slice Onion
  Piece bay leaf
  Whole cloves
  /2 c shrimps, flaked
  /4 ts salt
 teaspoon Sugar
  Cayenne, few grains
 tablespoon Capers
 tablespoon Vinegar

Soak gelatin in cold water 5 minutes. Cook onion, spices, seasonings, and vinegar with tomatoes. strain, add gelatin and stir until dissolved. Cool add shrimps and capers.

Pour into heart shaped molds which have been dipped into cold water. Chill until firm. Unmold on lettuce. Garnish with mayonnaise and slices of stuffed olives.

NOTES : Chicago Tribune 1937

Recipe by: Mary Meade

Posted to FOODWINE Digest 26 Jan 97 by Leon Gerst <leon.gerst@...> on Jan 27, 1997.

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