Photo: Anna Pelzer
Ingredients
- two heads of endive
- a pint of fresh
- 1 large cucumber
Directions
1
Break a pint of fresh or canned shrimps into halves ; peel and quarter 1 large cucumber, take out seeds and cut into dice. Mix with shrimps and marinate with a good French dressing. Put on ice until chilled through. Wash and chill in ice water the white part of two heads of endive. When ready to serve make a border of the endive, drain and put shrimps and cucum- ber in center and dress with a good mayonnaise. This is very nice served in tomato shells on lettuce leaves.
2
Mrs. F. E. Hubbard.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
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