Shrimp Moulds

• ½ pt. picked shrimps
• 3-4 Spanish olives
• 2

Chop the shrimps, olives and gherkins very finely. Mix with the chutney, the beaten eggs and milk and season well. Lastly stir in the cream. Coat 4 dariole moulds with butter and put in the mixture. Stand these moulds in a dish of cold water—to prevent the mixture curdling—and cook for about 25 min. in the centre of a moderate oven (350° F., Gas 4) until firm. Cool for a minute or two th