Shrimp and Cheese Mould is a light and delicious dish. It would make an attractive and appetizing first course for any dinner party, served zuith thinly sliced brown bread and a well-chilled zuhite wine.
1 teaspoon vegetable oil cucumber, peeled and diced
1 tablespoon salt, preferably sea salt
3 tablespoons white wine vinegar
12 oz. cream cheese
4 fl. oz. double cream
6 fl. oz. mayonnaise
1 tablespoon paprika
2 teaspoon black pepper
2 tablespoons chopped fresh chives i oz. gelatine, dissolved in
2 fl. oz. hot water
8 oz. frozen peeled shrimps, thawed and drained
1 bunch watercress, washed and shaken dry
5 tomatoes, quartered
9 black olives, stoned
With the teaspoon of oil, grease a 1-i-pint ring mould. Place the mould upside-down on kitchen paper towels and drain.
Place the diced cucumber in a colander and sprinkle over the salt and vinegar. Set aside for 1 hour to degorgc. Press a plate firmly down on the cucumber to drain off any liquid. Set aside.
In a medium-sized mixing bowl, beat the cheese with a wooden spoon until it is soft and creamy. Fold in the cream and mayonnaise. Stir in the paprika, pepper and chives. Add the dissolved gelatine mixture and continue stirring until all the ingredients are thoroughly blended.
Fold in the shrimps and cucumber. Pour the mixture into the prepared ring mould and place the mould in the refrigerator.
Chill for 1 hour or until the filling has set. Remove the ring mould from the refrigerator and quickly dip the bottom into hot water. Invert a serving dish over the mould and reverse the two, giving the mould a sharp shake. The mixture should slide out easily.
Garnish the ring with the watercress, tomato quarters and olives and serve immediately.