369—Lapwings’ Eggs in Aspic

Decorate a border-mould according to taste, and let a thin coating of very clear aspic jelly set on the bottom of the utensil. Besprinkle the articles used in decorating with a few drops of melted jelly, in order to keep them from shifting; then cover them with a few tablespoonfuls of jelly, and let it set. On this coating of jelly arrange the shelled, hard-boiled lapwings’ eggs with their points downwards, so that they may appear upright when the aspic is withdrawn from the mould. Fill up the mould by means of successive layers of melted jelly.

When about to serve, dip the mould into hot water; quickly wipe it, and then turn the aspic out on to a folded napkin lying on a dish.