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Eighteen Oysters

27 Three large Truffles.

One hard-boiled Egg.

One teaspoonful of Anchovy Paste.

One teaspoonful of Tarragon Vinegar.

Half a gill of Cream.

About a pint of Aspic Jelly.

Six filleted Anchovies.

A few slices of Cucumber.

A pinch of Cayenne, Salt, Pepper, and grated Nutmeg. Flake the salmon; line a medium-sized dariole mould with aspic jelly, ornament with a few slices of truffles, some nice flakes of salmon and a few cooked and bearded oysters. Set the garnish well with a little aspic, and put to cool. Pound the remainder of the fish in a mortar, together with six cooked oysters, the hard-boiled egg and the anchovy paste. Season with a pinch of cayenne pepper, salt, and a little grated nutmeg. Rub through a fine sieve, add the tarragon vinegar, the cream, and about half a pint of aspic jelly. Mix well, and fill the mould with the mixture. Put the anchovy fillets, a few slices of truffles and a few bearded oysters between the farce in filling Should the mixture not quite fill the mould, fill up with aspic jelly, and put it on the ice until required. Immerse the mould in tepid water, turn out on a round dish, garnish round the sides with chopped aspic and a few fancifully cut slices of cucumber.