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Italian Salad

Take as many varieties of cold vegetables as possible, such as new potatoes, sliced and cut up into fancy shapes, green peas, asparagus tops, French beans, cauliflower, beetroot, etc. Dress them with a little oil, tarragon vinegar, pepper, and salt, and place them in a mould. Take some aspic jelly, melt it, and pour it gently in the mould so that it fills up all the interstices between the vegetables. When the jelly is quite cold the vegetables can be turned out and sent to table in the shape given them by the mould.