Cut twenty slices of lobster as above, of equal sizes, dip them into the
white sauce as there directed, and put them by until cold; then put a
little clear aspic jelly (No. 1360) in the bottom of a flat cylinder
mould, ornament it with the whites of hard-boiled eggs cut in diamonds,
squares, leaves, and crescents, arranged in the form of wreaths,
branches, &c.; just cover with a little more jelly, and when set lay in
the slices of lobster slanting, one resting upon the other, and fill up
the mould with aspic, place it on the ice, and when firm dip the mould
in warm water, and turn the aspic out upon your dish; fill the centre
with some finely cut salad, upon which build some more lobster, which
sauce over with a sauce mayonnaise à la gelée (No. 1361), but not to run
over the aspic.