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Oysters in Aspic Jelly

Parboil, drain, cool, and wipe dry one quart of oysters. Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with 65/ the sauce. Prepare a quart of chicken aspic.

Dip in half-set aspic the white of egg, poached and cut in fanciful shapes, and small gherkins cut in thin slices, and decorate the bottom and sides of a charlotte or cylindrical mould standing in ice water. Pour in jelly to the depth of half an inch; when set, arrange the oysters on it in a circle, one overlapping another; pour in more jelly, and, when set, dispose upon it another circle of oysters. Continue this order until the mould is filled. When removed from the mould, garnish with chopped aspic and fans cut from gherkins and lettuce. Serve with the remainder of the pint of mayonnaise.