Home › Savouries › Tarragon and Chervil

Tarragon and Chervil

Decorate a border mould with tarragon and chervil leaves and some nice pieces of lobster.

Melt the gelatine in the tomato juice, whip the cream and the aspic jelly, mix these together, stir in the mayonnaise and the melted gelatine, also some small pieces of lobster, fill the mould carefully and set. When cold, turn out and fill the centre with small salad.