Note 207 — INDEX
Reading edition
No. 207. Shrimp Salad.—Chop together, one cup celery and one cup lettuce; arrange a bed of lettuce leaves on shallow dish; season the chopped celery and lettuce with salt, pepper and vinegar, add a little melted butter, mix one can of shrimps and place on the lettuce leaves. Just before serving, pour over it a French dressing (No. 201) and sprinkle on a few capers.