Smooth the mound and mask with jelly mayonnaise.

Decorate with shrimps and small heart leaves of lettuce.
=Shrimp Salad with Aspic Border, No.

2.= Decorate the sides of a ring mould, chilled, with hard-boiled eggs cut in halves, alternated with hearts of lettuce cut in halves; dip the egg and lettuce in half-set aspic, and they will adhere to the sides of the mould.

Then proceed as above.
=Shrimp Salad.= Take the shrimps from the shells, reserve the most perfect for garnishing, and break the others into pieces; marinate with French dressing.

When ready to serve, drain, and mix with shredded lettuce, or celery cut fine, and mayonnaise.