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Lobster Mayonnaise

Take the flesh from some lobsters and cut them to a small size. Have a border mould, and pour into it a layer of slightly melted pale-colored aspic jelly. When the jelly begins to set, place around and over some of the pieces of lobster and a few tarragon leaves, filling up with jelly. Put the mould in a cold place, and when the jelly is set turn the mould out onto a dish; fill the center with lettuce cut into shreds and mixed with the remainder of the lobster seasoned with pepper, salt, tarragon, vinegar and oil. Heap the lettuce and lobster high, and cover it with mayonnaise sauce. Garnish the heap of salad and the top of the mould with capers, stoned olives, tarragon, shervil, slices of hard-boiled eggs, slices of truffles, and the coral of the lobster.