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Russian Salad with Caviar

Pack a conical-shaped mould in ice and decorate the interior with anchovy fillets, poached whites of eggs, and gherkins cut in small pieces, and small French beans, all dipped in half-set aspic jelly to make them adhere to the mould. Cover all with a thin layer of the aspic jelly and let it set. Meanwhile prepare a salad of boiled beetroots, potatoes and carrots (a little of each), as well as a few pickled button mushrooms and capers, a little salted cucumber, and a few sticks of celery, all except the capers being cut up small; add a few fillets of anchovies or salted herrings, a small piece of any cooked fish, and a few crayfish tails, all cut up into small pieces. Put the whole into a basin, pour over sufficient mayonnaise sauce to make the mixture thick, pack the basin in ice, and allow the contents to cool. Turn the salad into the mould, let it remain in the ice for an hour, turn it out onto a dish, and serve with a garnish of small rolls cut in halves, and the center scooped out and filled with caviar.