This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
2 Envelopes unflavored gelatin
1/2 c Cold water
10 oz Cans consomme'
1 tb Lemon juice
2 tb Finely chopped green onion
2 tb Finely chopped curly
Parsley 1/2 ts Tabasco
3 Dz boiled shrimp or crawfish, Or
1/2 lb fresh crabmeat 2 To 3 dz crackers
Mayonnaise Curly parlsey sprigs Recipe 1 Pour gelatin in 1/2 cup cold water and stir. 2 Heat consomme' until hot, but not boiling. 3 Add lemon juice, chopped green onion, parsley, tabasco, and the dissolved gelatin mixture to the consomme' and stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the bottom of each holder or tin. 6 Pour the consomme mixture over the seafood, cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain crackers thinly spread with mayonnaise and garnish each with a sprig of parsley.