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PLOVERS' EGG SALAD (a la Chartreuse)

Take a plain charlotte mould, and line it with pale aspic jelly; cut some hard-boiled plovers' eggs in slices; take the largest centre pieces and put them in a ring, overlapping, at the bottom of the mould, with a star-shaped slice of truffle in the centre; put a row of chervil leaves in between. Proceed with rows of egg slices and chervil leaves until within an inch of the edge of the mould, remembering that each row of sliced eggs should overlap in the contrary direction to the one preceding it. That is, work first from right to left, then from left to right. The last row in the mould should be of small stars of truffle; thus, when turned out, there will be truffle at bottom and top, and a very artistic dish is the result. Now cut up any egg that is left, add a little chicken or ham in dice, mix it with any nice salad mayonnaise, turn out the mould, and put the salad inside. The mould should stand on ice for half an hour before turning out.