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Crayfish Salad with Aspic

Choose three dozen crayfish and boil them; when done, take out and let cool. Remove the meat from the claws and tails, place it in a basin, add a little seasoning, and cover with oil and vinegar. Remove the flesh from the small claws, also from the trimmings of the tails, mix them into a lettuce and cress salad cut up into shreds, season with salt and add a little mayonnaise sauce to thicken. Take a plain border mould and put ice all round it. Then divide four hard-boiled eggs into halves, dip them on one side only into a little half-set aspic jelly and put them into the mould in an upright position with the points directed to the bottom, cutting away a portion of the sides to the shape of the side of the mould. In the course of a few minutes fill the mould up with aspic jelly and allow it to get cold and set; then about fifteen minutes before it is required, turn it out onto a dish (quite cold). Arrange the salad in the form of a pyramid in the cavity of the border. Take the tails, one at a time, and with the aid of a larding-needle, place them in a circle on the salad. Garnish an attelette skewer with a truffle and put it in the top. Serve a sauceboatful of mayonnaise sauce with this.