Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N tablespoon | Gelatin |
| \N \N | /2 c cold water |
| ½ cup | Stewed tomatoes |
| \N slice | Onion |
| \N \N | Piece bay leaf |
| \N \N | Whole cloves |
| \N \N | /2 c shrimps, flaked |
| \N \N | /4 ts salt |
| \N teaspoon | Sugar |
| \N \N | Cayenne, few grains |
| \N tablespoon | Capers |
| \N 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.