Lobster Souffle
2 lb. lobster 3 tablespoons mayonnaise 1 cup aspic jelly 1/2 cup Tomato Sauce 1/2 teaspoon Tarragon vinegar Cut the lobster into small pieces; put bands of writing paper, about two inches high, around as many ramequin cases as you wish to serve. Beat mayonnaise, aspic jelly, and Tomato Sauce together until they begin to look white. Stir in the pieces of lobster, add the vinegar. Fill the ramequin cases and put away to stiffen in a very cold place. When set, take off the papers carefully, garnish with pounded coral or browned crumbs.