If large, divide into two or three pieces.

Mix with mayonnaise and place in the cucumbers.

Decorate with stars of mayonnaise and whole shrimps.
=Shrimp Salad with Aspic Border.= Set a border mould in ice water; dip hard-boiled eggs, cut in halves lengthwise and trimmed to fit the mould, in aspic jelly, and press against the sides of the mould alternately with small vegetable balls, or peas dipped in half-set aspic; fill gradually the empty space in the mould with partly cooled jelly, adding vegetables here and there if desired.

Dip in hot water and turn from the mould.

Fill in the centre with lettuce, torn in pieces, and one pint of shrimps, broken in pieces and dressed with French dressing.