Crawfish in Aspic Bellerive

• 1 12 pints mayonnaise
• 3 tablespoons gelatin
• 12 cup cold water
• 2 chicken bouillon cubes
• 5 ounces catsup (ketchup)
• 8 pitted and finely chopped olives
• 2 hard-boiled eggs, finely chopped
• 1 tablespoon chopped chives
• 4 tablespoons finely chopped sweet pickles
• 4 whole pimientos, finely chopped
• 1 lb boiled peeled crawfish tail
• 1 dash Worcestershire sauce
• 1 dash Tabasco sauce
• salt

1. Put mayonnaise in bowl.
2. Dissolve gelatin in water.
3. Bring gelatin mixture and boullion cubes to boil on low fire.
4. Add to mayonnaise with remaining ingredients.
5. Mix well and put in oiled molds.
6. Let stand in refrigerator overnight.
7. Serve on chopped lettuce.
8. Decorate with mayonnaise and tomato wedges and the dressing of your choice.

mayonnaise, gelatin, cold water, chicken bouillon cubes, catsup, olives, eggs, chives, sweet pickles, pimientos, worcestershire sauce, tabasco sauce, salt

Taken from www.food.com/recipe/crawfish-in-aspic-bellerive-373353 (may not work)