Aspic
Cucumbers in Aspic - Eggs in Aspic - Aspic of Pâté de Foie Gras. - Cover bottom of mold with Aspic Jelly Mixture; decorate with truffles cut in fancy shapes and foies gras cut in thin slices. Cover this with liquid aspic; when hard place roasted quail on jelly, cover with liquid jelly and chill. Decorate sides of top layer with hard-cooked white of egg cut in crescents. Unmold, garnish with cress, and serve with mayonnaise.