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Mustard and Cress (Little Aspic Jelly)

A little Aspic Jelly.

One ounce of Butter.

Lobster Spawn or Coral.

Parsley. Cut the rolls in halves, take out the bread and allow the crusts to dry. Mince up finely the prawns picked, the gherkin, six fillets of anchovies, and the white of an egg; put these in a basin and stir in the Tartare sauce. Put a little mustard and cress in the bottom of each roll and fill it up with the prawn mixture. Place a round of aspic on the top of each roll, and fasten the head of a prawn on the centre of each round of aspic with a little lobster butter, and ornament the edges of the aspic with it also. Dish up on small round dishes, garnish with parsley, and serve.