The Picayune Creole Cook Book. Shrimp Salad - Manonnnise de Chevrrttea 100 River or Lake Shrimp. 1 Small Onion. 1 Bunch of Celery. 3 Hard-Boiled Eggs. Salt and Pepper to Taste.
Sliced Lemons, Beets and Celery Tips to Garnish.
Boil and pick the Shrimp, according to the recipe given. if River Shrimp are used, serve whole; if Lake Shrimp, slice in two, as they will be more dainty, and season well with salt and pepper. Chop celery fine and add a little onion. Place the Shrimp in the salad dish and pour over all fine Mayonnaise Sauce (see recipe) and garnish with sliced hardboiled eggs, sliced lemon, beets and celery tops.
The Picayune Creole Cook Book. Edition 6. Publisher: Times-Picayune Publishing. Company, 1922. Original from: Harvard University. Digitized: Jun 28, 2007. Length: 390 pages. Subjects: Cookery, Creole. Cooking, Creole.