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Aspic of Crayfish with Salad

Incrust a plain border mould in ice, and have prepared sufficient warm aspic jelly to fill it. Cut some truffles in halves and dip them in the jelly, also an equal number of crayfish tails, and as each one is dipped stick them round the interior of the mould alternately. Chop up the meat from the claws and stir it into the jelly, pouring it immediately into the border mould. When cold, turn the border out onto a dish, after having dipped the mould for an instant in hot water. Fill the center of the border with shredded lettuce mixed with a thick mayonnaise, and pile this up so that the crayfish tails may be arranged around and also cover it in rows. The dish may be garnished with coarsely-chopped aspic and a few pieces placed on the top.