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Court bouillon (page 18)

2 pounds shrimp

2 envelopes gelatin

Fresh or dried tarragon

4 truffles

6 hard-cooked eggs

4 pounds asparagus

4 pimientos

Mayonnaise (page 34)

Prepare the court bouillon. Peel and devein the shrimp and poach them for 4 minutes. Remove to cool. Reduce the bouillon by half and strain through a linen cloth. Dissolve the gelatin in 1/2 cup of cold water. Combine with the bouillon and add a few leaves of fresh or dried tarragon. Taste for seasoning. Chill, but do not let it set.

Line individual molds with a large slice of truffle surrounded with slices of hard-cooked egg. Add a spoonful of the jelly mixture and let it set. Arrange the cooked shrimp in the molds in an even design. Place another slice of truffle in the center and cover with more jelly. Chill.

Clean the asparagus and cook in boiling salted water until just barely tender. Drain and cool. Arrange in a half sunburst on a large platter and garnish with strips of pimiento. Unmold the aspics and arrange them on the platter. Serve with mayonnaise.

SHRIMP BOATS

11/2 pounds shrimp

Court bouillon (page 18)

2 cloves garlic

1/4 cup olive oil

3 avocados

Russian dressing (page 35)

Shell and devein the shrimp. Prepare the court bouillon and poach the shrimp for 4 minutes. Cool.

Crush the garlic in a mortar or chop exceedingly fine and combine with the olive oil. Cut the avocados in half and remove the pits. Dress each one with a little of the oil and garlic mixture. Fill the centers with cold shrimp and serve with a Russian dressing.

PICKLED SHRIMP

These may be prepared with either shelled or unshelled shrimp and may be kept for quite a while in the refrigerator if you store them in covered fruit jars. They are exceedingly good with beer and cocktails and make a wonderful late evening snack with a bottle of chilled white wine. I like heavy rye or pumpernickel bread with them.

For 3 pounds of shrimp you will need 1 cup wine vinegar (the white is better, but the red does add color), a cup of either olive oil or peanut oil, 2 cups wine (white or red, depending upon the vinegar you use), a like amount of water, and a bouquet garni of 2 leeks or large green onions cut in pieces, 2 or 3 hot red peppers, a handful of parsley, some celery leaves, 6 to 8 whole peppercorns, 2 or 3 cloves, a sprig of fresh tarragon or a teaspoon of the dried, a sprig of thyme, 1 tablespoon brown sugar, and a piece of stick cinnamon.

Cook this bouillon all together for about 15 minutes after it has started to simmer. Add the shrimp and cook 5 more minutes. Let the shrimp cool in the broth and store in jars until you wish to use them.

Hot Shrimp Hors d’Oeuvre

FRENCH-FRIED SHRIMP

Fat for frying

2 pounds shrimp

1 teaspoon curry powder

1 teaspoon chili powder

Salt

Freshly ground black pepper

Corn meal

3 eggs, beaten

Heat fat in your automatic fryer or deep fryer to 365°. Shell and devein the shrimp, leaving the tails on. Mix the seasonings with the corn meal. Dip the shrimp in the eggs and then roll in the corn meal. Fry a few at a time in the hot fat. Drain on absorbent paper. Serve with mayonnaise (page 34).

SHRIMP STRAWS PEKINESE

1 pound shrimp

1/4 pound fresh ginger, finely chopped

1 large onion, finely chopped

Salt

Freshly ground black pepper

2 egg whites

Slices of stale bread

Crumbs

Deep fat for frying

Shell and clean the shrimp and chop very fine. Mix with the vegetables, season to taste, and moisten with egg whites. Spread the mixture on stale bread cut into fingers. Dip in fine crumbs and fry in fat heated to 375° for 3 minutes. Drain on absorbent paper.

BUTTERFLY SHRIMP

2 pounds shrimp

2 eggs, beaten

3/4 cup milk

Soft bread crumbs

Soy sauce

Mustard

Kumquat chutney

Heat the fat in your French fryer to 360°. Shell and devein the shrimp, leaving the tails on. Split them almost in two and flatten them out. Beat the eggs with the milk. Dip the shrimp in the eggs and milk, then in the crumbs, and fry 21/2 to 3 minutes, or until brown. Drain on absorbent paper. Serve with